Description
Indulge in this decadent pumpkin sponge cake, perfectly spiced and rolled with a luscious, sweetened cream cheese filling. This classic fall dessert offers a beautiful spiral presentation that makes it the ideal centerpiece for any holiday gathering. With a moist, airy texture and a tangy, smooth center, this refined pastry delivers professional bakery results right from your home kitchen.
Ingredients
2/3 cup pumpkin puree
3/4 cup all-purpose flour, sifted
1 tsp baking powder
2 tsp pumpkin spice
8 oz cream cheese, softened
1 cup powdered sugar, sifted
3 large eggs
1 cup granulated sugar
1/2 tsp salt
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 15-by-10-inch jelly roll pan.
Line the bottom of the pan with parchment paper to ensure the cake releases easily.
Whisk the flour, baking powder, salt, and spices together in a medium bowl.
Beat the eggs and granulated sugar in a separate bowl until the mixture is pale, thick, and voluminous.
Fold the pumpkin puree into the egg mixture carefully to keep the batter airy.
Spread the batter evenly across the prepared pan using an offset spatula.
Bake for 12 to 15 minutes until the cake springs back to the touch.
Invert the warm cake onto a kitchen towel dusted with powdered sugar and roll it while warm to set the shape.
Once cooled, unroll the cake, spread with the cream cheese and powdered sugar mixture, and re-roll tightly before chilling.
Notes
Ensure the cream cheese is at true room temperature to avoid lumps. Dusting the towel with powdered sugar is essential to prevent the cake from sticking during the initial roll. Chill for at least 1 hour before slicing for the cleanest presentation.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 28g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg