Pumpkin Roll Recipe
With Cream Cheese Caramel Swirl Filling
Yield: 10 Servings
Ingredients:
3 large eggs, at room temperature
½ cup honey
½ teaspoon vanilla extract
2/3 cup pumpkin puree
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
Filling:
2 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
up to 1 tablespoon half and half
10 caramels, unwrapped
2 teaspoons half and half
Method:
- Grind 1 cup soft white winter wheat that has been sifted for debris in WonderMill on pastry setting. Allow to cool.
- Preheat oven to 350°.
- Grease a jelly roll pan (15×10) and line pan with parchment paper. Set aside.
- Sift flour, baking, powder, spices, and salt, together in a mixing bowl. Set aside.
- Combine eggs and honey, beating with an electric mixer with a whisk attachment until thick and light yellow in color, about 5 minutes.
- Mix in pumpkin.
- Add sifted flour mixture to the egg mixture, and mix until well combined.
- Pour batter into the prepared jelly-roll pan, and spread evenly in the pan.
- Bake at 350 ° for 12-15 minutes, until cake tests done with tester or toothpick, and springs back lightly when touched.
- Remove from oven. Immediately flip the cake onto a clean dish towel sprinkled with powdered sugar. Parchment paper dusted with powdered sugar may also be used. Discard parchment paper. Starting with the 10- inch side, roll cake up in towel. Cool completely on a wire rack, seam side down.
To fill, after cake has completely cooled:
- With a whisk attachment, combine butter, cream cheese, powdered sugar, and enough half and half to create an easily spreadable consistency.
- Melt caramels in a microwave safe dish with 2 teaspoons half and half. Begin with 30 seconds on high, then stir, and repeat until fully melted. When melted, stir until caramel is a uniform color.
- Gently unroll the cake from the dish towel. Spread filling with an offset spatula, drizzle caramel over filling, then re-roll. Sprinkle with powdered sugar and drizzle addition caramel over the top.
- Refrigerate covered for a few hours, or overnight, to allow for easier cutting.
