Pattern Pumpkin Cake Roll Recipe
This Pattern Pumpkin Cake Roll Recipe is easy to follow with detailed instructions plus video. There’s no way you are going to fail to make this!
Servings: 8 people
Calories: 379kcal
Equipment
- 1 baking sheet 15 by 10 size
- Pattern Design
- Hand Electric Mixer
- Mixing bowls
- Small Strainer
- 3 Toothpick
- 3 piping bags
Ingredients
Pattern Paste
- 2 tbsp Unsalted Butter at room temperature
- 2 1/2 tbsp White Granulated Sugar
- 1/3 cup Cake Flour
- 1 large egg whites at room temperature
Cream Cheese Filling
- 8 oz Low Fat cream cheese at room temperature
- 1/2 cup Unsalted Butter at room temperature
- 1 cup Powdered Sugar
Pumpkin Roll Cake Ingredients
- 3 large Large eggs
- 3/4 cups White Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 1 tbsp Canola Oil
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Pumpkin Spice
- 1 tsp Ground Cinnamon
- 1/8 tsp Salt
- 1 cup Pumpkin Puree
- 1 cup Powdered Sugar for Dusting
- 1/4 cup Milk to remove the Powdered sugar
Instructions
How to Make the Pattern Paste
- Put the egg whites in a small bowl and add in the granulated sugar. Mix until frothy and smooth.
- Add the softened butter and mix. Add the cake flour. Mix completely until there are no lumps.
- Separate the pattern paste into three colors.
- Add a food coloring gel to each bowl. Yellow, orange, and black or brown. Mix each bowl with a toothpick. Set aside until use.
Prepare the Pattern Paper
- Draw a pattern on white paper. In this case, I made fall leaves. Place the pattern paper on the 15x10 size pan.
- Put a parchment paper on top and spray with nonstick oil spray. Spread the oil using a paper towel.
- Trace the midribs and the venules with black paste. Freeze the pattern for ten minutes. When the paste has been set, trace the leaves. Freeze the pattern while you are making your pumpkin cake roll cake.
How to Make the Pumpkin Roll
- Preheat the oven to 350 F.
- Add the cake into a large bowl and add in the sugar. Mix until pale in color. Add the vanilla extract. Mix. Strain in the flour and mix until smooth. Add the oil mix five times and add the baking powder, baking soda, pumpkin spice, cinnamon, and salt. Mix until there are no lumps present.
- Add the pumpkin puree and mix gently until smooth.
- Remove the patterned paper from the freezer and put it in the pan. Pour the pumpkin roll batter into the 15 by 10 size pan. Spread the batter using a spoon and make sure the batter is even.
- Bake in the preheated oven for eighteen minutes. Start checking at fifteen minutes using a toothpick test method.
How to Remove the Cake from the Pan
- When the cake is done, set the pan flat and generously sprinkle the cake powdered sugar.
- Gently scrape the side of the cake with a knife.
- Cover the cake with parchment paper bigger than the cake pan and cover with a chopping board or any flat object bigger than the baking pan you are using. Hold the pan and the chopping board in between your hands and flip,
- Gently remove the pattern. Sprinkle the cake with powdered sugar and top the cake with a towel. Top the towel with a pan larger than the baking sheet. Hold the chopping board and the pan in between both hands and flip.
- Roll the cake while hot. Let the cake cool down for the cake to build a rolled "muscle."
- Make sure that the cake is cool fill it with the cream cheese filling and roll the cake.
- Brush the cake with milk to remove the powdered sugar. Transfer to plastic wrap and chill.
Video
Nutrition
Calories: 379kcal | Carbohydrates: 56g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 238mg | Potassium: 100mg | Fiber: 2g | Sugar: 38g | Vitamin A: 5210IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg