This delicious pumpkin roll is easier to make than you think. It has the perfect consistency and an amazing presentation that you will love. You can't miss it.
90 grams unsalted butter , at room temperature (for the filling)
1 1/2 cups powdered sugar, (for the filling)
1 tablespoon corn syrup
1 tablespoon whipping cream
Preparation
25 mins
20 mins
Medium
Preheat the oven to 190°C.
Beat the eggs with the sugar until the eggs turn a pale color.
Add the pumpkin puree. Combine the flour, baking powder, baking soda, salt, and spices. Gradually mix the flour mixture into the mixer.
Grease a baking sheet and place a sheet of wax paper on top. Spray vegetable oil on the wax paper and sprinkle a little flour. Pour the mixture onto the baking sheet and spread it evenly.
Bake at 190°C for 11-14 minutes.
Dust a cloth napkin with powdered sugar, remove the cake from the oven, and flip the cake onto the napkin.
Remove the wax paper and, using the napkin, roll the cake and let it cool.
For the filling: Cream the cream cheese and butter at room temperature with the powdered sugar.
Add the corn syrup and heavy cream.
Unroll the cake and spread the filling, then roll it back up using the towel for assistance.
Sprinkle powdered sugar on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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