Pumpkin Roll With Cream Cheese Recipe | How to make a Dreamy Pumpkin Cake Roll | Fuzz & Buzz

Pumpkin Roll With Cream Cheese Recipe. How to Make a Dreamy Pumpkin cake roll.
👇🔽 RECIPE 👇🔽Don't Miss a Video ►https://cutt.ly/8rLVINX
This Pumpkin Cake is filled/garnished with cream cheese filling and topped with roasted pecans.
A Dreamy cake roll.
Recipe (use a kitchen scale if you have one)
Ingredients for the roll:
3/4 cup (100 g) of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
1 and 1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
3 big eggs (room temperature)
3/4 cup plus 2 tablespoons (170 g) of granulated sugar
1 teaspoon of vanilla extract
2/3 cup (240 g) of pumpkin puree (homemade or canned) NOT pumpkin pie filling.

Cream cheese frosting:
2/3 cup (150 g ) of Unsalted butter (SOFTENED)
1 and 1/3 cup (150 g) of Powdered sugar
11 oz (300 g) Full fat cream cheese (we used Philadelphia)
1 teaspoon of corn starch
1 teaspoon of vanilla sugar or vanilla essence /paste
a pinch of salt
Topping:
10/20 chopped Roasted pecans

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Cake pans & Kitchen tools used in our videos
Luminarc Stackable Bowl 10-Piece Set, Glass ►Clear https://amzn.to/3o7rAet
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Global 3-Piece Knife Set Knife►https://amzn.to/3pHIgd8
Global G-46-7 inch, 18cm Santoku Knife ►https://amzn.to/3n7lJVl
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Directions:
Preheat the oven to 375°F (190°C).
Set aside (at room temperature) the butter for the cream cheese frosting.
Line a baking sheet or line a Jelly roll pan with Nonstick Baking Mat/reusable Teflon Baking sheet (these gave us the best results) The roll came out wrinkles free and was very easy to detach from the sheet.
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, and salt. Set aside.
With a mixer, in a large bowl, beat the eggs and granulated sugar until triple the volume (about 4 minutes), then slowly fold the pumpkin puree.

Mix a third of the dry ingredients into the wet ingredients. Repeat 2 times. Don't overmix the batter.

Pour the batter and spread evenly in the prepared baking sheet or Jelly roll pan then straight to the oven. Bake for about 13-15 minutes depending on your oven or until the top of the cake gently springs back when touched with your finger. Do not over-bake.

While the cake is baking, dust a scent-free linen/cotton kitchen towel with powdered sugar.
Let cool for NO more than 3 minutes. Then carefully grab the baking mat's edgest to lift the cake out of the baking sheet/pan and turn onto the kitchen towel dusted with powdered sugar.

Peel off (carefully) the Teflon baking sheet and roll the cake tightly and then set aside to cool completely on a wire rack.

While the cake is cooling, prepare the cream cheese frosting:
In a medium bowl with a hand mixer, beat the softened butter until smooth.
Add the confectioner's sugar and beat at low speed until incorporated, then whisk at high speed for about 5 minutes.
Add the cream cheese, vanilla sugar, corn starch, salt, and beat again for about 1-2 minutes.

Fill a piping bag prepared with a star tip (we used Wilton open star tip 21) with 1/4 of the cream cheese frosting and leave the rest in the bowl then move both in the fridge.

When the cake is ready, unroll gently and spread the cream cheese leaving 1/2 an inch of the edges (long side and short sides) unfrosted. Use the towel to get a good start rolling it, leaving it with the edge underneath, then wrap it with cling film and chill for about 1 hour.

Before serving, cut the edges with a serrated knife and garnish the top with cream cheese frosting and roasted pecans. If the cream cheese is too hard to pipe, leave it at room temperature for 5 minutes.

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