Prep time: 20 minutes
Cook time: 15 minutes
Makes: 8 servings
Description: This is a complicated recipe, but totally worth it! I learned a lot of tricks to making this from my cooking class. The presentation and the taste is amazing. I like this especially for thanksgiving or fall.
Cake:
3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
3 eggs room temp
1 c sugar
3/4 c canned pumpkin
1/4 c confectioners sugar +
Filling:
12 oz marscapone cheese
1 1/4 cup sifted confectioners sugar
2 Tbsp cream
1/4 cup of lemon zest
pinch of salt
1. Stir together dry cake ingredients.
2. Put eggs and sugar in mixer and beat until yellow and thickened.
3. Add pumpkin and slowly add dry ingredients until just incorporated.
4. Generously spray cookie sheet with pam, put bakers sheet on and spray that.
5. Add batter to greased cookie sheet bake at 375 degrees for 10-12 min.
6. As the cake is cooking, lay out a thin dish towel and sift entire towel with confectioners sugar.
7. Remove cake from oven, loosen around the edges, and invert the cake onto the towel.
8. Peel away the bakers sheet and roll the warm cake and towel into a log. Let cool completely.
9. Beat marscapone, sugar, and cream until fluffy, add aromatic as desired.
10. Unroll the cooled cake and spread the filling evenly over cake.
11. Reroll the cake and transfer to a plate.
12. Trim and eat the edges. Dust the cake with confectioners sugar.
Tips and Tricks
When you reroll the cake, use the towel you dusted with confectioners sugar as a guide to roll the cake squarely.
Variations
You can use any aromatic you want like orange zest, crystallized ginger or a mix of lemon, orange, and ginger.
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