SPICY PUMPKIN ROULADE
Categories Dessert Bake Thanksgiving Spice Pumpkin Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 26
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 17 1/2x11 1/2x1-inch baking sheet. Line with parchment paper, allowing 1-inch overhang on all sides. Butter parchment. Mix 1/4 cup sugar, cinnamon, allspice and ginger in small bowl. Sprinkle over parchment. Place kitchen towel on work surface. Sift powdered sugar over towel.
- Combine 1/2 cup sugar, 4 eggs, 3 yolks and extract in large bowl. Using electric mixer, beat until thick and pale yellow, about 6 minutes. Sift flour and baking powder over egg mixture; gently fold in. Using clean dry beaters, beat whites until medium-stiff peaks form. Fold whites into batter in 2 additions.
- Pour batter into prepared baking sheet; spread to edges. Bake cake until golden and tester inserted into center comes out clean, about 20 minutes. Invert onto prepared towel. Peel off parchment. Starting at 1 long side, roll up cake in towel. Cool.
- Make filling:
- Pour 2 tablespoons water into small saucepan; sprinkle gelatin over. Let soften 10 minutes.
- Whisky yolks, 1/2 cup sugar, cornstarch and brown sugar in medium bowl to blend. Whisk half and half, pumpkin and vanilla in heavy medium saucepan. Bring to boil. Gradually whisk hot pumpkin mixture into yolk mixture. Return mixture to same saucepan. Whisk over medium heat until mixture boils and thicken. Remove from heat. Whisk in orange juice concentrate and orange peel.
- Stir gelatin mixture over low heat just until gelatin dissolves. Remove from heat. Whisk in 1/2 cup pumpkin mixture; whisk into remaining pumpkin mixture. Chill until cold and thick, whisking occasionally, at least 6 hours. (Cake and filling can be made 1 day ahead. Cover cake with foil; store at room temperature. Keep filling chilled.)
- Unroll cake. Spread filling over cake; roll up cake, enclosing filling. Arrange cake seam side down on platter.
- Beat whipping cream and 1 tablespoon sugar in large bowl until stiff. Spoon cream into pastry bag fitted with large star tip. Pipe in lengthwise rows over roulade. (Can be made 6 hours ahead. Chill.) Garnish platter with orange slices and mint, if desired.
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tanha tiha
[email protected]This roulade was a bit too sweet for my taste, but it was still good. The cake was moist and fluffy, and the filling was creamy and flavorful. I would probably reduce the amount of sugar in the recipe next time.
Sohaib Gaming
[email protected]I'm not a huge fan of pumpkin, but this roulade was surprisingly good. The pumpkin flavor was subtle and not overpowering, and the cream cheese filling was light and fluffy. I would definitely make this again.
SaqibAli SaqibAli
[email protected]This was a great recipe! I made it for my family and they loved it. The cake was moist and fluffy, and the filling was delicious.
Esther Anorvey
[email protected]This roulade was absolutely delicious! The pumpkin cake was moist and flavorful, and the cream cheese filling was smooth and creamy. I would definitely make this again for a special occasion.
Llordee Abdallah
[email protected]I've made this roulade several times and it's always a crowd-pleaser. The pumpkin flavor is warm and inviting, and the cream cheese filling is a perfect complement. I love that it can be made ahead of time, making it a great option for busy weeknight
Red samurai Of the blood sea
[email protected]This was my first time making a roulade and I was pleasantly surprised at how easy it was. The recipe was well-written and easy to follow. The roulade turned out beautifully and tasted even better than it looked.
Abdul Zaman
[email protected]I made this roulade for a fall party and it was a huge success! The pumpkin flavor was subtle and not overpowering, and the cream cheese filling was light and fluffy. I would definitely recommend this recipe to anyone looking for a unique and delicio
Ogira Joseph
[email protected]This pumpkin roulade was a hit at our Thanksgiving dinner! I followed the recipe exactly and it turned out perfectly. The cake was moist and fluffy, and the filling was creamy and flavorful. I would definitely make this again.