Pumpkin lovers will find this soft, firm, and sweet dessert an absolute treat.
- Carbohydrate 52.5981095564856 g
- Cholesterol 135.689205328 mg
- Fat 29.9334601177323 g
- Fiber 1.81615503714151 g
- Protein 4.35116762704541 g
- Saturated Fat 17.9343994971929 g
- Serving Size 1 1 Serving (129g)
- Sodium 395.166525473152 mg
- Sugar 50.7819545193441 g
- Trans Fat 2.81714848989374 g
- Calories 487 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.
Scaling and Pan Constraints
Baking a sponge cake requires precise surface area to depth ratios, meaning you cannot easily halve this batter in a standard 10x15-inch jelly roll pan without the layer turning out too thin and overbaking. Doubling the recipe similarly demands a second baking sheet rather than overcrowding the oven, since excess moisture from the pumpkin puree prevents proper rising. Cotton tea towels work effectively for thermal regulation during the initial shaping phase, whereas textured terry cloth leaves unwanted lint embedded in the delicate exterior crumb.
Texture Control and Holding
Cream cheese fillings require fully softened butter beaten alongside confectioners' sugar to prevent a grainy mouthfeel. Chilling the finished dessert wrapped tightly in plastic wrap for at least two hours firms the structure, allowing clean slices through the spiral center. Strong black coffee or unsweetened spiced tea cuts through the rich butterfat and dense sweetness of the cream cheese filling.
