cake roll

Pumpkin Cake Roll is moist, pumpkin genoise cake filled with fresh, sweetened whipped cream, and is reminiscent of pumpkin pie without all the work. It's classic, delicious, and guaranteed to please!

Pumpkin Cake Roll

unsalted butter, melted (for the pan)

eggs, room temperature*

sugar

pumpkin puree (not pumpkin pie filling)

vanilla extract

all purpose flour

baking powder

baking soda

pumpkin pie spice

salt

kitchen towel

sugar,

heavy whipping cream

Position the oven rack to the middle of...

Position the oven rack to the middle of the oven and preheat to 375 degrees. Brush half of the butter over a jelly roll pan measuring about 17 1/2" x 12 1/2" x 1"h, and line with parchment paper large enough to provide an overhang over the sides of the pan. Cut a line from the corner of the parchment down into the corner of the pan so the parchment fits snugly. Brush the parchment with the other half of the melted butter and set aside.

Place the flour, baking powder, baking soda, pumpkin...

Place the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Sift the mixture into onto a sheet of waxed paper, then sift once more and set aside.

Place the eggs and sugar in the bowl...

Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Beat on medium high speed, about 5-8 minutes, or until the mixture has tripled in volume. Dip the whisk into the batter and draw a figure 8 -- if it holds for a few seconds, it's ready. Stir the vanilla into the pumpkin and add it to the egg mixture in about 4 additions, beating on medium high speed until each addition is incorporated.

Sift 1/3 of the flour mixture over the...

Sift 1/3 of the flour mixture over the pumpkin mixture and gently fold with a rubber scraper until just incorporated, being careful not to deflate the batter. Sift 1/3 more and fold, repeating until the flour has been incorporated. Pour into the prepared pan and gently spread the batter evenly with a baby offset spatula, being careful not to deflate it. Bake on the middle rack of the oven for 12-15 minutes, or until the cake springs back when gently pressed with your finger. Cool 5 minutes on a wire rack.

Lay a kitchen towel large enough for the...

Lay a kitchen towel large enough for the cake on the counter. Dust the towel with a generous amount of powdered sugar so that the towel is completely covered. Pick up the cake pan with pot holders, holding it upright from the top with the cake facing away from you, making sure the pot holders are around the top of the cake slightly to keep it in place. Hold the cake at an angle over the sugar dusted kitchen towel, remove your hands and turn the cake out quickly onto the kitchen towel. Remove the parchment paper, and roll the cake in the towel, and place on a wire rack to cool completely.

When the cake has cooled completely, unroll it...

When the cake has cooled completely, unroll it and trim off the outer edges of the cake with a serrated knife. Set aside.

Place the whipping cream, sugar, and vanilla in...

Place the whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high just until stiff peaks begin to form. Spread onto the cake in an even layer leaving 1/2" border around the edges. The cream should be spread to about 1/4" thickness, as if there's too much it will ooze out of the sides when rolled -- you will have some cream left over. Roll the cake from the short end, tucking it in as you go. Place on a serving dish and refrigerate for a minimum of 2 hours. Slice, serve, and enjoy!

Pumpkin swiss roll cake with a cream cheese whipped cream filling. Made with a light &amp; fluffy genoise that&#039;s not too sweet, with pumpkin and spice flavor! WELL TESTED AND FOOLPROOF RECIPE!EASY - This recipe is easy, with the detailed step by step method provided. It&#039;s best to be familiar with the ingredients and technique before attempting this recipe. So read through the recipe first. Have all the ingredients measured and ready to go before you start.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Pumpkin Swiss Roll Recipe

eggs

g brown sugar (½ cup)

flour

tsp baking powder

cinnamon

½ tsp ground ginger

nutmeg

cloves

g warm melted butter

vanilla

pumpkin puree (¾ cup)

oz cream cheese

whipping cream (35% fat, 1 cup)

g confectioner's sugar

tsp vanilla extract

Pumpkin swiss roll recipe

Lightly grease a 10 x 15 inch jelly roll pan. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). Butter and dust the exposed edges with flour. Set aside.

Preheat oven to 350°F / 180°C.

Melt the butter, and add the pumpkin puree. Heat over medium heat until the pumpkin is warm as well. Add the vanilla extract and stir to combine. Set aside in a medium bowl.

Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl.

Bring a few inches of water to a simmer in a medium saucepan.

Place the eggs in a metal mixing bowl that can fit over the saucepan. Add the sugar and salt, and whisk to combine.

Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 - 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 - 120°F.

Remove the egg mixture from the heat. And remove the saucepan from the heat.

Place the mixing bowl in your stand mixer with the whisk attachment. Whisk on high speed for about 5 - 6 minutes. The eggs should at least triple in size.

To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. The ribbons should remain on the surface and not immediately disappear.

Sift the dry ingredients evenly over the surface of the egg mixture. Make sure it&#039;s sifted evenly, so that the flour doesn&#039;t collect at one spot and sink to the bottom.

Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Be careful not to deflate the mixture by overmixing – this should not take more than 15 folds.

Now it&#039;s time to mix in the pumpkin butter mixture, which should be warm before being mixed in. If it’s not, microwave for a few seconds to warm it up.

Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Mix well to incorporate the butter and cake batter until emulsified.

Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl.

Fold the butter mixture into the rest of the cake batter. Do this gently with as fewer folds as possible so as not to deflate the cake batter. No more than 8 folds. The cake batter can easily deflate at this point, so be careful.

Pour all the cake batter into the prepared cake tray. Using an offset spatula, spread the batter into the corners of the tray and make sure it&#039;s distributed as evenly as possible.

Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. Give the tray a little shake to evenly distribute the batter again.

Bake the cake in the preheated oven for about 10 - 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed.

The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean.

Remove the cake from the oven. Let it cool for about 1 minute.

Pumpkin swiss roll cake

The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. If you prefer to use a new parchment paper, you can do that too. See recipe notes for directions.

Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed).

Sift confectioner&#039;s sugar over the surface of the cake.

OPTIONAL STEP ONE – Along one of the short ends of the cake, make a diagonal cut as shown in the pictures in the post. This helps create a neat seal when the cake is rolled up, as described below.

OPTIONAL STEP TWO – On the opposite short end of the cake, make two shallow cuts (2 mm deep), parallel to the short edge. The first cut is 1 inch from the edge, and the second is 1 inch from the first cut. DO NOT cut all the way through! See pictures in the post for reference. This step helps maintain an even thickness as the cake is rolled up.

Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Make sure the spiral is tight, but not too tight that it crushes the cake. Keep rolling until the cake is completely wrapped in parchment paper. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. This will prevent unravelling. Make sure the cake is stored with the seam side down. Let it cool completely to room temperature.

Rolling up the pumpkin swiss roll cake

Once the cake is cooled, gently unravel the cake.

Spread a thin layer of cream cheese whipped cream, about ½ - 1 cm (¼ - ½ inch) thick over the surface. Leave about a 2 - 2.5 cm (1 inch) margin at the short edge with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose.

Refrigerate for a few hours until the cake and filling have firmed up.

Slice off the ends of the cake with a warm serrated knife so that the swiss roll cake looks neat.

Serve with a dusting of confectioner&#039;s sugar on top.

Filling the cake

Make this while the cake is cooling to room temperature.

Place the cream cheese in a large bowl and whisk until creamy and fluffy. Scrape out the cream cheese into a separate small bowl.

In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla.

Whisk on low speed to combine. Then increase the speed to medium and whisk until you have soft peaks.

Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. Keep whisking until you have stiff peaks. Take care not to over-whisk, as this could lead to the whipped cream splitting.

The whipped cream cheese filling is now ready to be used.

Whipped cream cheese filling

My recipe for the perfect swiss roll cake -- a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.

Perfect Swiss Roll Cake

g cane sugar

g avocado oil (or any light vegetable oil)

30 ml whole milk

g cake flour (sifted)

egg whites (room temperature)

tsp cream of tartar

ml heavy whipping cream

Tbsp sugar

Prepare a 9" by 13" baking tray with parchment paper.

Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).

Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.

Preheat the oven to 375°F/191°C.

Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.

Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.

In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.

Turn on the mixer on low speed.

Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).

Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.

Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).

Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.

Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.

Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.

Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.

Give the tray a few taps to release any trapped air bubbles.

Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.

Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.

Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).

Make the cake:

While the cake is cooling, make the whipped cream.

Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.

Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).

Make the whipped cream:

Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Of course, you can choose to roll it the other way if you like.

Dollop the whipped cream onto the surface of the cake.

Use an offset spatula to evenly spread the whipped cream over the entire cake.

Starting at the short end, use the parchment paper to help gently roll up the cake.

Use the parchment paper to gently push the roll so it is taut.

Make sure the seam-side is facing down, seal the ends of the parchment paper.

Place the cake onto a tray and into the fridge for at least 6 hours to firm up.

Cut the cake ends off with a serrated knife. Use a damp, warm towel to clean the knife in between slices.

Cut into thick slices and serve.

Assemble the cake:

https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.be

This recipe for Perfect Swiss Roll Cake yields a light, fluffy and spongy cake that is not too sweet. This chiffon-style cake is very versatile — fill it with whipped cream, jam, or ganache, and is simple to make, with no cracking.

Follow along:
Website: https://www.siftandsimmer.com
Instagram: https://www.instagram.com/siftandsimmer

***********************
Ingredients:

Cake:
3 egg yolks
30 g granulated cane sugar
30 g avocado oil or any light vegetable oil
30 ml whole milk
½ tsp vanilla extract
60 g cake flour sifted
3 egg whites room temperature
¼ tsp cream of tartar
30 g granulated cane sugar

Whipped Cream:
125 ml heavy whipping cream
1 Tbsp powdered sugar

***********************
Get the full recipe here: https://www.siftandsimmer.com/perfect-swiss-roll-cake/

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#swissrollcake
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How to Make the PERFECT Swiss Roll Cake... NO CRACKING!

A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert. Get my tips on how to make the perfect roll cake.

Chocolate Roll Cake

g dutch process cocoa ((¼ cup / 0.9 ounces))

½ teaspoon baking soda (bicarbonate)

eggs, room temp

caster (superfine) sugar

milk

190 g unsalted butter, softened

thickened cream ((notes 1))

cocoa

Preheat oven to 180C / 350F / 160c fan forced. Grease then line a sponge roll (13x9 inch) tin with baking paper. Now grease and flour the baking paper. (notes)

Sift together the flour, cocoa, baking powder, baking soda and salt. Mix them well to disperse evenly.

Beat the eggs on high for about 2 minutes or until they have doubled in volume, have lightened and look frothy.

While still beating, slowly add in the sugar.

Add the milk and vanilla and beat well.

Turn the beater down to low and tip in the flour, a third at a time until combined. Beat for another 30 seconds on low.

Pour the batter into your prepared tin, tipping it from side to side to get it into all the corners and level all over.

Bake for 12 to 15 minutes until a toothpick comes out clean.

Immediately, use the edges of the baking paper to lift it out of the tin and onto a flat surface. Have the short edge towards you and start to roll.

First, tuck in the edge that&#x27;s closest to you firmly but gently. Peel about one in of the paper away just to release it, then continue rolling the cake all the way up to meet the other end. Firm but gentle is the key.

From the end that is hanging out, peel back the paper, then just fold it away from the cake, this just allows the cake to cool better without steaming.

Let the cake cool completely before unrolling and adding buttercream.

In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides from time to time and during beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light and thick and whipped.

For the buttercream:

As soon as the cake is cool,,unroll it very gently (don&#x27;t try to flatten it out, just unroll enough to add your buttercream). Spread the buttercream over and roll it back up.

Roll the cake back up, dust all over with cocoa and serve

To finish

Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie  for a cheeky adult twist

Bûche de Noël

vegetable oil, for greasing

golden caster sugar

eggs,

dark chocolate

icing sugar,

raspberry, defrosted if frozen

little Drambuie (optional)

unsalted butter, softened

golden icing sugar

cocoa powder, sifted

tbsp milk

Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.

Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.

Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.

Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.

For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

A light and airy pineapple cake rolled with sweet coconut whipped cream and topped with pineapple coconut buttercream.

Pina Colada Swiss Cake Roll

butter,

pineapple juice

Tablespoon cream of coconut

Tablespoons cream of coconut

pineapple cake mix

water

Preheat the oven to 375 degrees.

Line a 15x10x1 baking pan with parchment paper.

In a large mixing bowl, beat the eggs...

In a large mixing bowl, beat the eggs on high speed for 5-6 minutes, they should be thick and lemon colored. Add the cake mix, water, and oil to the eggs. Beat on low for 30 seconds and then increase the speed to medium and beat for one minute.

Spread 3 1/2 cups of cake batter into...

Spread 3 1/2 cups of cake batter into your prepared pan, making sure to spread the batter as evenly as possible.

Bake for 14-16 minutes or until the cake...

Bake for 14-16 minutes or until the cake springs back when lightly pressed in the center. While the cake bakes prepare a clean tea towel by lightly sprinkling 1/4 cup of powdered sugar over the towel.

Immediately after removing the cake from the oven...

Immediately after removing the cake from the oven invert the cake onto the prepared tea towel and gently peel off the parchment paper. While the cake is hot, roll the cake up in the tea towel. Roll from the short end so that you have several rolls.

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Top 21 cake roll recipes from across the web

The most viewed cake roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cake Roll

Pumpkin Swiss Roll Recipe

Perfect Swiss Roll Cake

Chocolate Roll Cake

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Chocolate Coconut Cake Roll

Tiramisu Cake Roll

Watercolor Cake Roll

Chocolate Roll Cake / Banh Cuon Cho...

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Japanese Cake Roll

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The most viewed cake roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine