Pumpkin Roll Cake
A swiss roll cake with soft whipped cream and mascarpone cheese.
Servings: 8
Calories: 363kcal
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/8 tsp. cardamon
- 1/8 tsp. nutmeg
- 3 eggs
- 3/4 cup cane sugar
- 2/3 cup pumpkin puree
- 1/2 tsp. vanilla extract
Filling
- 3/4 cup whipping cream
- 3/4 cup mascarpone cheese
- 6 Tbsp. powdered sugar
Instructions
Cake
- Preheat oven to 350 F. Prepare a baking sheet 11 x 17 with parchment paper.
- In a medium bowl combine flour, baking powder, baking soda, cinnamon, cardamon and nutmeg. Set aside.
- In another medium bowl mix with electric mixer eggs and sugar until smooth. Add pumpkin puree and vanilla extract. Mix together.
- Add dry ingredients to the wet and mix with mixer.
- Lay flat on the baking sheet and distribute evenly with spatula.
- Bake for 13 - 15 minutes.
- Prepare a clean towel, sprinkle with a little powdered sugar.
- Remove cake from the oven. Gently take out from the baking sheet and remove parchment paper. Place on the towel. Roll the cake together with the towel. Cool off completely.
- Once the cake is cool prepare the filling.
Filling
- In a medium bowl mix whipping cream with mascarpone cheese and powdered sugar until soft peak.
- Roll out the cake and distribute the filling nicely.
- Roll the cake again without the towel.
- Leave to rest for few hours, on the countertop or the fridge before cutting.
Nutrition
Calories: 363kcal | Carbohydrates: 42g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 129mg | Potassium: 125mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3890IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1.2mg