Holiday Dessert Bake-off: Autum Sloop’s Pumpkin Roll Cake
November 9, 2012
Autum Sloop’s Pumpkin Roll Cake
3/4 cup cake flour
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
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1/2 teaspoon nutmeg
6 large eggs, separated
1/3 cup sugar
1/3 cup brown sugar packed
2/3 cup canned pumpkin packed
1/8 teaspoon salt
3 tablespoons powdered sugar
8 ounces cream cheese
2 tablespoons dark rum
1 teaspoon vanilla extract
Powdered sugar for dusting
Preheat oven to 375 degrees. Line a 15 c 10 x 1- inch baking sheet with parchment paper and spray with nonstick cooking spray. Sift flour and spices together in a small bowl.
In a separate bowl, beat egg yolks, sugar and brown sugar until very thick. Add the pumpkin to this mixture until incorporated. Add the dry ingredients and beat at low speed until mixed. In a separate bowl, beat egg whites with salt until stiff but not dry. Fold into cake batter, stirring with a spatula until most of the white streaks are gone.
Spread batter onto parchment lined baking sheet evenly. Bake at 375 degrees for 15 to 18 minutes or until a tester comes out clean. Loosen edges and turn the cake onto a kitchen towel. Fold the towel over the edge of the cake and roll up.
Cool completely, edge down for one hour in the refrigerator.
For filling: Mix together all ingredients with a hand mixer. Carefully unroll cake after it has cooled and evenly spread filling over cake. Roll back up and place on serving dish. Sprinkle with powdered sugar.
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