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As the leaves begin to turn their vibrant hues and the crisp autumn breeze begins to fill the air, there’s an undeniable charm that falls upon us during the autumn season. For baking enthusiasts like us, fall brings the promise of warm spices, cozy kitchens, and delightful aromas wafting from the oven. One of the quintessential delights of fall baking is this Pumpkin Spice Roll Cake with Cream Cheese Frosting. There’s something magical about transforming simple ingredients into a heavenly dessert that embodies the very essence of fall. And, tis the season for British Baking Shows!
Starting with the Basics: Crafting the Perfect Pumpkin Spice Cake
Creating this delectable Pumpkin Spice Roll Cake begins with the basics – fresh, high-quality ingredients and a dash of love. The foundation is a moist and flavorful pumpkin spice cake made entirely from scratch. Flour, sugar, eggs, pumpkin puree, and a blend of spices including cinnamon, nutmeg, and cloves come together in harmony, creating a batter that promises a taste of autumn in every bite. The process of mixing and baking becomes a therapeutic experience, each step bringing us closer to the comforting flavors of fall.
The Art of Rolling: Crafting the Perfect Swirl
The true beauty of a roll cake lies in its presentation. As the pumpkin spice cake bakes to perfection, the kitchen is filled with the irresistible aroma of spices. Once out of the oven, the cake is delicately rolled, allowing it to cool in a spiral shape. This technique is an art in itself, requiring a gentle touch and a keen eye. As we roll the cake, we’re reminded of the simple joys of baking – the anticipation of unfurling the cake to reveal a flawless swirl, a testament to our baking expertise and passion.
Frosting Dreams: Cream Cheese Frosting Elegance
No Pumpkin Spice Roll Cake is complete without a luscious layer of cream cheese frosting. Whipped to creamy perfection, the frosting is generously spread over the unrolled cake, adding a delightful contrast to the spiced sweetness of the pumpkin cake. The smooth texture and tangy flavor of the cream cheese frosting complement the warmth of the spices, creating a harmonious blend of tastes and textures. Decorating the cake becomes an opportunity for creativity – a chance to express our love for baking through intricate designs or simple, rustic charm.
Savoring the Moment: Baking as a Form of Self-Care
Finally, as we slice into our Pumpkin Spice Roll Cake and savor the first heavenly bite, we’re reminded of the profound joy that baking brings into our lives. Baking in the fall isn’t just about creating delicious treats; it’s a form of self-care, a way to unwind and indulge our senses. The act of measuring, mixing, and creating something beautiful and delicious from scratch is not just a culinary adventure but a therapeutic journey. In every bite, we taste the warmth of the season and the love we pour into our creations, making the Pumpkin Spice Roll Cake a true embodiment of the joys of baking in the fall. So, let’s embrace the cozy vibes, bake with passion, and relish in the delightful flavors of autumn – one slice at a time. Happy baking!
Spiced Pumpkin Swiss Roll with Cream Cheese Frosting
- 15 x 10 jelly roll pan
- large and medium bowl
- scale for accuracy
- hand mixer or stand mixer
- 1 tea towel, thin, clean, washable, larger than 15 x 10
- I used some candy melts to make the Pumpkin decorations with a stencil, but you could decorate it however you’d like.
- • ¼ cup powdered sugar (to sprinkle on a towel)
- • ¾ cup (95 g) all-purpose flour
- • ½ teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon ground cinnamon
- • ½ teaspoon ground cloves
- • ¼ teaspoon nutmeg
- • ¼ teaspoon ground ginger (optional)
- • ¼ teaspoon salt
- • 3 large eggs
- • 1 cup (200 g) granulated sugar
- • 2/3 cup (155 g) pumpkin puree (not pie filling)
- • 2 packages (16 ounces) cream cheese, at room temperature
- • 2 cups powdered sugar
- • 1 ½ sticks (3/4 cup or 170 g) unsalted butter, softened
- • a hefty pinch of salt, to taste
- • 2 teaspoons pure vanilla extract
- • 1 cup pecans, chopped
- • Powdered sugar (optional for decoration)
- For the Cake:
- Preheat oven to 375° F. Spray a 15 x 10-inch jellyroll pan with pan release spray with flour: line just the bottom with parchment paper. Spray the paper with pan release with flour.
- Place a thin, cotton kitchen towel on the counter, prep the towel for rolling by sprinkling the towel with ¼ cup powdered sugar. (Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick to the towel.)
- Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger if using, and salt in a small bowl.
- Separately, whisk the eggs and granulated sugar in a large mixing bowl until sugar and eggs are combined. Whisk in the pumpkin puree, making sure it’s smooth.
- Add all of the flour mixture into the larger bowl and mix or whisk gently until all the flour just disappears and gently breaking up any clumps.
- Spread evenly into the prepared pan. Using an offset spatula, spread the batter evenly over the pan, tapping the pan gently on the counter to remove any bubbles.
- Place the pan in the preheated oven and bake for 13 to 15 minutes or until the top of the cake springs back when touched. (If using a dark-colored pan, start checking for doneness at 11 minutes.)
- Immediately loosen the edges and quickly turn the cake out onto the prepared towel. (the top side of the cake should be on the towel, then when you roll, the top side will be on the outside of the roll. If you like the look of the underneath side of the baked cake, flip the cake before turning it out onto the prepared tea towel with powdered sugar)
- Carefully peel off the parchment paper.
- Starting at the short end, carefully and quickly roll up the cake and towel together, then place the cake down so the open edge of the cake is underneath. Set aside and cool on a wire rack.
- For the Filling/Frosting:
- In a medium bowl, add the butter and soften with a hand mixer until smooth and creamy.
- Add the cream cheese then blend the butter and the cream cheese together until smooth and homogenous. Add ¼ cup of the powdered sugar at a time, mixing well after each addition. Then, add the vanilla extract and mix until smooth.
- Put all of the filling into an extra-large piping bag, with a 1M open tip, or a large open star tip.
- Carefully unroll the completely cooled cake. Pipe the cream cheese mixture evenly over the cake, leaving one short edge free of frosting at about ½ inch from the edge.
- Sprinkle the chopped pecans over the frosting, and gently press into the frosting so it doesn’t shift.
- Starting on the curled edge, reroll cake. The frosting and pecans might squish a little bit towards the end, this is why you keep that one end free of frosting. Sit the cake on the side with the end of the roll.
- Wrap in plastic wrap and refrigerate at least one hour.
- You can just sprinkle the cake with powdered sugar before serving if desired. Or, use the remaining cream cheese frosting, pipe swirls or rosettes on top, and decorate as you’d like.
- Wrap carefully and keep refrigerated until ready to serve. Enjoy!
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