Pumpkin Spice Roll Cake
This Pumpkin Spice Roll Cake is one you are going to want to file in favourites for fall. A lightly spiced pumpkin cake filled with cinnamon and nutmeg flavours with layers of fresh whipped cream.
Servings: 10 servings
Calories: 231kcal
Ingredients
For the cake:
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground Nutmeg
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin purée
Filling
- 1 cup heavy whipping cream
- 2 tablespoons granulated white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees and place oven rack in the center of the oven. Grease and line a 15 x 10 inch baking tray. Grease the parchment paper as well. Set aside.
- Lay a damp tea towel on on top of a cooling rack. Lightly dust with powdered sugar and set aside.
- In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a large mixing bowl, add the eggs and granulated white sugar. Mix on high speed for around five minutes, or until thick. You are looking for it to have about tripled in volume and quick thick. Beat in the vanilla extract and the pumpkin purée. Gently fold in the flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.
- Bake for about 10-12 minutes or until a toothpick inserted in the center comes our clean and the cake, when lightly pressed, springs back.
- Immediately upon removing the cake from the oven invert the pumpkin roll onto the damp tea towel. Carefully remove the parchment paper, sprinkle lightly with the icing sugar and roll up the pumpkin roll with the towel while it is still hot and pliable. Place on a wire rack to cool.
- Add the cream and sugar to a glass bowl and refrigerate for about 10 minutes. Remove from fridge and whip until soft peaks form. Gently stir in cinnamon.
- Unroll the pumpkin roll, spread the filling and roll the cake back up again. Cover and refrigerate until serving. Lightly dust with powdered sugar before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Use room temperature eggs - This is very important for the cake to get a light and fluffy consistency. Eggs cannot reach full volume if they are cold. So make sure to take the eggs out of the fridge at least 30 minutes before baking.
- Carefully mix in flour - Make sure to gently fold in the flour. And stir it in until it just combines. You may risk deflating the batter if you over mix it.
- Invert the cake as soon as it comes out of the oven - Have the damp tea towel set over the cooling rack as soon as the cake comes out of the oven. The cake needs to be rolled up while it's warm to avoid it cracking.
- Allow to completely cool - It's important for the cake to completely cool rolled up in the clean tea towel. This will ensure it holds it's shape and the filling does not wilt inside the cake after filling.
Nutrition Facts
Pumpkin Spice Roll Cake
Amount Per Serving (1 slice)
Calories 231
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 83mg28%
Sodium 163mg7%
Potassium 90mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 2974IU59%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.