By Sarah Hunt, AZFB Communications Intern
I don’t know about you, but I love watching the Great British Baking Show, especially around the holiday season when they do their seasonal baking episodes. Have you ever watched this show and wondered how to make a cake roll? Well, now you have the perfect recipe to try making one this fall! Try The World’s Best Pumpkin Roll by Alyssa Rivers of The Recipe Critic blog and tell us what you think in the comments below!
The World’s Best Pumpkin Roll
By Alyssa Rivers of The Recipe Critic blog
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 10
- 3 large eggs
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup pumpkin puree
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
Cream Cheese Filling
- 8 ounces cream cheese softened
- 3 Tablespoons butter softened
- 1 cup powdered sugar plus extra for dusting
- Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- Line a 10×15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
- Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
- Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving ¼ inch edge so that the filling won’t spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.)
- Dust with powdered sugar before serving.
Once pumpkin roll is finished, I like to cover my pumpkin roll with plastic wrap and chill for at least an hour for cleaner cuts.
Find more recipes on Fill Your Plate’s recipe database!