Vanilla Pumpkin Roll Cake: A Taste of Autumn Bliss
Introduction
As the leaves turn and the air becomes crisp, there’s nothing quite like indulging in the flavors of fall. This Vanilla Pumpkin Roll Cake perfectly captures the essence of autumn, combining the spiced warmth of pumpkin with the comforting familiarity of vanilla. Whether you’re hosting a cozy gathering or simply enjoying a peaceful moment with tea, this roll cake promises a delightful experience. For those eager to bring this treat into their home, sign up to receive the recipe directly in your inbox!
Why You’ll Love This Recipe
Crafted with love and simplicity, this Vanilla Pumpkin Roll Cake is a true crowd-pleaser. Its rich flavor profile, ease of preparation, and family-friendly nature make it a dessert to cherish. The blend of pumpkin and vanilla creates a harmonious taste, satisfying every sweet craving while embracing the seasonal spirit.
Ingredients
– 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 nutmeg
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– Powdered sugar, for dusting
For the filling:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
Necessary Tools
– Jelly roll pan (15×10 inches)
– Parchment paper
– Mixing bowls
– Whisk and electric mixer
– Kitchen towel
– Wire rack
– Plastic wrap
Ingredient Swaps and Additions
For a twist, consider using almond extract instead of vanilla or adding a pinch of ginger for extra warmth. Chopped pecans or walnuts can be sprinkled over the filling for added texture.
Step-by-Step Instructions
1. Preheat oven to 375°F (190°C) and prepare your jelly roll pan with parchment paper.
2. Whisk flour, baking powder, soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat eggs and sugar on high until thick. Mix in pumpkin and vanilla.
4. Fold dry ingredients into the wet mixture until smooth.
5. Spread the batter evenly in the prepared pan. Bake for 13-15 minutes.
6. Lay a powdered sugar-dusted towel on a surface, and once the cake is baked, turn it onto the towel. Peel parchment, roll up the cake inside the towel, and cool.
7. Whip heavy cream, powdered sugar, and vanilla until peaks form.
8. Unroll cooled cake, spread the filling, re-roll and refrigerate wrapped in plastic for at least an hour.
Serving Suggestions
Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of spiced chai or coffee serves as a fantastic accompaniment.
Pro Tips for Success
– Ensure eggs are properly beaten for a fluffier cake.
– Roll the cake immediately after baking to prevent cracks.
– Refrigerate to firm up the filling before slicing.
Storing and Reheating
Store the cake in the refrigerator, wrapped in plastic, for up to three days. If needed, refresh slices in a low oven for a warm treat.
FAQ Section
1. Can I use fresh pumpkin puree?
Yes, just ensure it’s well-drained to avoid extra moisture.
2. What if my cake cracks while rolling?
Don’t worry! Use filling to mask any cracks.
3. How can I prevent sticking to the towel?
Use enough powdered sugar to dust the towel generously.
Conclusion
Embrace the joy of baking this Vanilla Pumpkin Roll Cake, a dessert that brings warmth and smiles to any occasion. Easy yet impressive, it’s a recipe worthy of sharing. We’d love to see your creations—leave a review or tag us on Instagram!
Nutritional Information
Approximately 230 calories per serving, with variations depending on ingredient adjustments. Enjoy this sweet indulgence as part of a balanced diet.
Vanilla Pumpkin Roll Cake
Ingredients
Method
- Preheat oven to 375°F (190°C) and prepare your jelly roll pan with parchment paper.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
- In a large bowl, beat eggs and sugar on high until thick. Mix in pumpkin and vanilla.
- Fold dry ingredients into the wet mixture until smooth.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes.
- Lay a powdered sugar-dusted towel on a surface, and once the cake is baked, turn it onto the towel. Peel parchment, roll up the cake inside the towel, and cool.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cooled cake, spread the filling, re-roll and refrigerate wrapped in plastic for at least an hour.
