ORANGE-PUMPKIN ROULADE
Steps:
- Heat oven to 375°F. Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray. Line with parchment paper; coat with cooking spray. Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl. In another bowl, beat eggs with an electric mixer on high until fluffy. Gradually beat in sugar until combined. Reduce speed to low; add pumpkin, zest and vanilla until just combined. Gently but thoroughly fold in flour mixture. Pour batter into prepared pan. Spread into an even layer. Sprinkle pecans on top. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Lightly dust a clean towel with confectioners' sugar. Remove cake from oven. Invert cake onto towel. Remove pan. Gently peel off top parchment. Tightly roll up cake in towel, starting on long side closest to you. Place seam side down on a rack. Place gelatin and 1 tablespoon cold water in a heatproof bowl; place bowl in pan of hot water to melt gelatin. In another bowl, beat ricotta, cream cheese and confectioners' sugar with an electric mixer on medium until smooth. Beat in gelatin and candied peel. Cover; refrigerate at least 1 hour. Gently unroll cake; set towel aside. Spread top with even layer of filling, leaving a 1-inch border on the far side. Gently roll up cake. Place seam side down on a platter. Refrigerate until ready to serve, covered loosely with plastic wrap. Before serving, trim cake by diagonally cutting thin slice off each end. Dust with confectioners' sugar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Michael Townes
[email protected]5 stars!
Ali Hellany
[email protected]This is a must-try recipe for pumpkin lovers.
Mairaj Plays
[email protected]I'm definitely going to be making this roulade again. It's a new favorite!
AZHAR UDDIN
[email protected]This roulade is a great make-ahead dessert. You can make it a day or two ahead of time and keep it in the refrigerator.
Damilare Joshua
[email protected]I froze the roulade for later, and it thawed perfectly.
Con Fie
[email protected]This roulade is a great way to use up leftover pumpkin puree.
Shreedev Kumar
[email protected]I served the roulade with a dollop of whipped cream and a sprinkling of chopped pecans.
koky loky
[email protected]I added a little bit of cinnamon and nutmeg to the cake batter for extra flavor.
Amanda McDonald
[email protected]I used canned pumpkin puree instead of fresh pumpkin, and it turned out just fine.
Snazzykassy
[email protected]I had some trouble getting the roulade to roll up without cracking, but it still tasted great.
Mel Clarke
[email protected]This roulade is a bit time-consuming to make, but it's worth the effort. It's a beautiful and delicious dessert that's perfect for a special occasion.
Mohamed Fathi
[email protected]I'm not usually a fan of pumpkin desserts, but this roulade changed my mind. It's so light and fluffy, and the orange flavor is really refreshing.
MD Rayhan hawladar
[email protected]This is the best pumpkin roulade I've ever had. The cake is so moist and the filling is perfectly smooth and creamy.
Shoulder Destroyer
[email protected]I made this roulade for a party and everyone raved about it. It's definitely a showstopper.
Parvin Akhtar
[email protected]The orange-pumpkin flavor combination is unique and delicious. I would recommend this roulade to anyone who loves pumpkin pie.
Daniel Semenya
[email protected]I love how easy this roulade is to make. It's perfect for a weeknight dessert.
Stephanie Robertson
[email protected]This pumpkin roulade was a hit! The orange flavor really shines through, and the cake is moist and fluffy. I'll definitely be making this again.