Pumpkin roll

 

The Pumpkin Roll, or rolled pumpkin cake, has its roots in American culinary tradition and is especially popular during the fall season and Thanksgiving.

This type of rolled cake, also known as Brazo de Gitano (literally 'gipsy arm' in Spain), Swiss Roll, Jelly Roll, or Roulade, has been part of European pastry for a long time. However, the Pumpkin Roll version, with its cream cheese filling and pumpkin flavor, has become an American classic, blending European influences with native ingredients.

INGREDIENTS:

For the dough:

• 100 g (3/4 cup) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt
• 3 large eggs
• 180 grams (1 cup) granulated sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

For the filling:

• 250 g (9 oz) cream cheese, at room temperature (Philadelphia, quark, or similar)
• 100 g (1 cup) powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Preheat the oven to 190°C (375°F). Grease and line a baking tray (around 40x25cm, 15x10 inches) with parchment paper. It's best if the tray is the same one you'll use for baking, as its depth and size make rolling the dough easier, provided it has similar dimensions as described. In any case, the thickness of the rolled-out dough should not exceed half a centimeter (0.2 inches).

In a bowl, sift the flour to avoid lumps, then add baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. These are all the dry components. Set aside.

In another bowl, beat the eggs until foamy. Gradually add the sugar and continue beating until the mixture is thick and whitish.

Incorporate the pumpkin puree and vanilla extract into the egg mixture, mixing well with beaters. It's better to blend the pumpkin beforehand and let it drain for about 10 minutes to remove excess water.

Now add the sifted dry ingredients into the egg mixture, stirring gently until well combined.

Pour the batter into the prepared tray, making sure to distribute it evenly.

Bake for 12-15 minutes or until the cake is springy to the touch, but never more than 20 minutes, or it will become brittle and impossible to roll.

While the cake is still hot, carefully roll it TOGETHER with the parchment paper. This is important as it will make it much easier to take the proper shape, prevent it from cracking, and result in a perfect roll. In other words, the parchment paper will be INSIDE the cake, but don't worry, it will come out very easily when it cools.

Let it cool, avoiding it from opening and losing its shape.

While the cake cools, prepare the filling by beating the cream cheese, powdered sugar, butter, and vanilla until smooth.

Unroll the cooled cake, remove the parchment paper (you'll see it comes off easily), and spread the filling evenly. Roll it back carefully.

Wrap it in plastic wrap and refrigerate for at least 1 hour before serving. Before serving, if desired, you can sprinkle it with a little powdered sugar.

The Pumpkin Roll is a dessert that, besides being delicious, is usually reserved for holidays such as Thanksgiving in the United States and Christmas. It has a very soft texture and a very pleasant flavor. You can also make it with carrots if you don't have pumpkin.