Chocolate Spice Pumpkin Roll

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Chocolate Spice Pumpkin Roll

star rating (1) rate this recipe »
Published prior to 2008

We wanted to create a cake that was different, and incorporated pumpkin. This chocolate spice cake turned out to be a masterpiece of last-minute culinary inspiration.

Cake
1/3 cup (1 1/4 ounces) King Arthur Unbleached All-Purpose Flour or white whole wheat flour
3 tablespoons (3/4 ounce) cornstarch
1/4 cup (3/4 ounce) cocoa powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
5 large eggs, separated
1/3 cup (2 ounces) sugar
1 teaspoon vanilla extract

Pumpkin Whipped Cream
1 1/2 cups (12 ounces) whipping cream
1/2 cup (2 ounces) confectioners' sugar
2 teaspoons vanilla extract
3/4 cup (7 1/8 ounces) canned pumpkin
1/2 teaspoon ground ginger

Cake: Preheat the oven to 375°F. Grease a 15 1/2" x 10 1/2" jelly roll pan. Line it with parchment paper and grease and flour the parchment paper.

Whisk together the all-purpose flour, cornstarch, cocoa powder, pumpkin pie spice and salt. Beat the egg whites until they hold stiff peaks; set them aside.

Beat the egg yolks and the granulated sugar until the mixture is airy and pale lemon in color. The liquid dripping off the beaters should form a ribbon. Beat in the vanilla. Blend the flour mixture into the egg yolks and stir gently until combined. Mix in half of the egg whites and stir until almost incorporated. Add the rest of the egg whites and mix in gently.

Pour the batter into the prepared pan and bake for 12 to 15 minutes. To test that the cake has finished baking, stick a toothpick into the center of the cake. It will come out clean if it's done. Let the cake cool in the pan for 10 minutes; loosen the edges from the pan with a dull knife.

Turn the cake out onto a clean dish towel that has been sprinkled with confectioners' sugar. Gently remove the parchment paper. Starting with a long side, roll up the cake. Let it finish cooling on a rack.

Pumpkin Whipped Cream: Beat the whipping cream until it holds stiff peaks. Stir in the confectioners'sugar and the vanilla extract. Reserve 1/2 cup of the whipped cream for decorating the cake. Stir the pumpkin and ginger into the remaining whipped cream, and mix until combined.

Unroll the cake and place it on your serving platter. Spread half of the pumpkin whipped cream on the cake and roll up the cake, starting with a long end. This is easier than it sounds. Place the cake where you want it on the platter. Frost the cake with the remaining pumpkin whipped cream. Decorate the cake with the white whipped cream that was reserved.

This cake should be prepared the same day that you're going to eat it. It should be kept refrigerated until serving time. Cut with a serrated knife. Yield: Ten 1 1/2-inch thick slices.

Nutrition information per serving (One 1 1/2-inch piece, 113 g): 258 cal, 16 g fat, 5 g protein, 10 g complex carbohydrates, 13 g sugar, 2 g dietary fiber, 187 mg cholesterol, 159 mg sodium, 170 mg potassium, 1 mg vitamin C, 2 mg iron, 67 mg calcium, 97 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue.

Reviews

1
  • star rating 12/09/2009
  • rebecca from louisiana
  • i thought the cake was very good, it's pretty to serve with coffee or tea. different than a regular pumpkin roll my children and grandchildren really liked all the filling inside and out.
1