As the leaves begin to turn and the air turns crisp, there's nothing quite like a slice of a delightful Cake Roll for Fall to celebrate the season! This scrumptious dessert combines the warm flavors of pumpkin and cinnamon, all wrapped in a light, airy cake that’s perfect for gatherings or a cozy night in. Imagine serving this stunning rolled cake to your family and friends, and watch their eyes light up with joy! Ready to impress? Let’s dive into this simple yet impressive recipe that will leave everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1 cup whipped cream
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, beat eggs with granulated sugar using an electric mixer on high speed for 3-4 minutes until the mixture becomes thick and pale yellow, creating a light and airy texture.
- In a separate bowl, sift together all-purpose flour, baking powder, salt, and ground cinnamon to ensure no lumps remain.
- Gently fold the pumpkin puree into the egg mixture, being careful not to deflate the beaten eggs. Gradually add the dry ingredients, mixing with a spatula using a light folding motion until just combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with an offset spatula to create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Carefully invert the hot cake onto the towel, remove the parchment paper, and immediately roll the cake with the towel, starting from the short end. Allow to cool completely for about 30 minutes.
- Carefully unroll the cooled cake and spread whipped cream evenly across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, this time without the towel, placing it seam-side down on a serving platter.
- Refrigerate for at least 1 hour to set. Before serving, dust with additional powdered sugar and slice into beautiful spiraled portions.
Tips
- Perfect Your Egg Beating: For a light and fluffy cake, make sure to beat the eggs and sugar until they are thick and pale. This aeration is key to achieving that perfect roll.
- Don’t Skip the Sifting: Sifting the dry ingredients helps eliminate lumps and ensures a smooth batter, which is essential for a tender cake.
- Use a Clean Towel: When rolling the cake, a clean kitchen towel dusted with powdered sugar prevents sticking and adds a sweet touch to the outside.
- Cool Completely: Allow the rolled cake to cool completely before unrolling it to add the whipped cream. This prevents the cake from cracking and ensures a beautiful presentation.
- Chill Before Serving: Refrigerating the cake for at least an hour after rolling helps it set properly and makes slicing easier, giving you those perfect spirals.
- Garnish Creatively: Consider adding a sprinkle of cinnamon or a drizzle of caramel sauce on top before serving for an extra touch of fall flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 95mg
