Pumpkin and walnut roulade
This Pumpkin and Walnut Roulade features a moist pumpkin sponge cake filled with a creamy, nutty cream cheese mixture, making it a festive dessert. With warm spices and rich textures, it’s perfect for gatherings and celebrations.
Cook time 30 min
Prep time 15 min
Ingredients:
6 cups pumpkin3/4 cup brown sugar
3 eggs
1/2 cup self-raising flour
1 tsp spice mix
2 tsp cinnamon
1/2 cup walnuts
1 cup heavy whipping cream
1 cup cream cheese
Get ready to impress with this delightful Pumpkin and Walnut Roulade. This sweet and spiced dessert features a moist pumpkin sponge filled with a creamy, nutty filling, making it perfect for any festive occasion. It's a combination of flavors and textures that will surely be a hit at your next gathering.
Instructions:
Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal later. Lightly grease the parchment paper.
In a large bowl, combine the cooked and pureed pumpkin and brown sugar. Mix until well incorporated.
Beat the eggs lightly in a separate bowl before adding them to the pumpkin mixture. Stir until fully combined.
In another bowl, whisk together the self-raising flour, spice mix, and cinnamon. Gradually add this dry mixture to the pumpkin mixture, stirring gently until just combined.
Fold in the finely chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, carefully lift it out of the pan using the parchment paper. Place it on a clean kitchen towel dusted with powdered sugar to prevent sticking. Starting from one of the short ends, gently roll the cake up with the towel inside. Let it cool completely while rolled up in the towel.
In a medium bowl, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese until well combined.
Once the cake has completely cooled, unroll it carefully. Spread the cream cheese and whipped cream mixture evenly over the surface of the cake. Re-roll the cake without the towel, using the parchment paper to help guide you if necessary.
Wrap the roulade tightly in plastic wrap and refrigerate for at least one hour before serving. This will help set the filling and make slicing easier.
Before serving, unwrap the roulade and transfer it to a serving platter. Slice carefully with a sharp knife and enjoy!
With its perfect balance of pumpkin, spices, and creamy textures, the Pumpkin and Walnut Roulade is a show-stopping dessert that's sure to delight your taste buds and impress your guests. Enjoy the rich and seasonal flavors that make this roulade a favorite during the fall and holiday season.
Pumpkin and walnut roulade FAQ:
You will need a 15x10-inch jelly roll pan for this recipe. Lining the pan with parchment paper helps with easy removal after baking.
Bake the roulade in a preheated oven at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
Yes, you can store leftover roulade in the refrigerator. Wrap it tightly in plastic wrap and it will stay fresh for up to 3 days.
If the roulade cracks, it may be due to overbaking or not rolling it gently enough. You can repair cracks with the filling when assembling, as it will cover minor imperfections.
Yes, you can substitute walnuts with pecans or almonds. Just ensure any nuts used are finely chopped for even distribution in the batter.
Cooking Tips:
- Make sure to spread the batter evenly in the baking pan to ensure an even bake.
- Use parchment paper to help with rolling the roulade, making the process easier and preventing the cake from sticking.
- Chill the heavy whipping cream and cream cheese before mixing to ensure a stable and fluffy filling.
- Toast the walnuts lightly to enhance their flavor and add a pleasant crunch to the filling.
- Roll the sponge cake while it's still warm to prevent cracking and achieve a perfect roulade shape.
Nutrition Facts
6 ServingsCalories 560kcal
Protein 13g
Carbohydrates 55g
Fiber 2.79g
Sugar 36g
Fat 36g
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