Pumpkin Roll

Cake rolls are a fun twist on baking a cake. Cake rolls without eggs are hard to make because they are not traditionally baked with any oil or butter added to the sponge and they are tricky to roll. This recipe works with yogurt as an egg replacer because the pumpkin creates a sponge-like texture without adding oil and I am still on a pumpkin baking kick!

Sponge:

In a large mixing bowl, beat together:

  • 3/4 cup plain unsweetened yogurt
  • 1 cup sugar

Then add in and mix:

  • 2/3 cup pumpkin
  • 1 tsp lemon juice

In a separate bowl, sift together:

  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/4 tsp salt

Add dry ingredients into the pumpkin mixture and mix until incorporated. Spread onto a greased parchment lined 15 by 10 inch jelly pan and Bake at 375 degrees F for approximately 15 minutes until a toothpick comes out clean. When the sponge is removed from the oven, invert over a clean dish linen sprinkled with icing sugar. Remove the parchment paper gently and roll immediately, starting from the short side and leave to cool.

Filling:

  • 1/2 pkg room temperature cream cheese (125g)
  • 1/4 cup softened butter
  • 1 and 1/4 cups icing sugar
  • 1/2 tsp vanilla
  • pinch salt

Beat together the ingredients until the filling is fluffy and spread over the cooled sponge. Sprinkle with icing sugar, slice and serve.

 

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3 Comments Add yours

  1. Arthi says:

    Hi I am curious about the pumpkin.. how do you prepare it before adding to the mixture? is it finely chopped or mashed etc.. would love to try this recipe

    1. I usually halve a sugar pumpkin, scoop out the seeds and place it upside down in a baking dish and cover it with foil. I bake it about 1 and half hours at 375 degrees F. Then after it cools down a bit, it can be scooped out and either mashed or pureed.

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