Booo, I'm home with fever on a Sunday! To cheer myself up, I thought I'd share my Thanksgiving dessert.
As usual, when we organize or get invited to dinners my friends expect me to be the one bringing dessert. Thanksgiving dinner is not any different. Except for the fact that I feel the pressure of making something Thanksgiving-traditional to please hosts or guests. The problem is: I do not particularly like to eat or make some of the most traditional desserts, such as pumpkin pies, or pies in general.
So this year I decided to go for a roll! Rolls speak of holidays and I have been enjoying making rolls lately. Pumpkin roll was a perfect fit for Thanksgiving mood. You guys already know, however, that I am not used to bake with pumpkin. In Italy we use pumpkin a lot in savory dishes but not in desserts. The only other time I used pumpkin for a dessert for a couple of weeks ago, when I make pumpkin whoopie pies with Carla.
So, despite having a foolproof recipe for rolls (remember my latest post about the Nutella roll?) I used a well-established recipe to make this one. I did not really know how and how much pumpkin to incorporate in the sponge cake and I could not fail this dessert, or 12 people would have been disappointed.
I used a recipe from Diana’s dessert. Six ingredients, five minutes of preparation time, and just a little longer of oven time. That’s all it took to make a perfect Thanksgiving dessert. The roll was moist and soft but at the same time perfectly holding together. The cream cheese filling, as we all know, is the perfect complement for the pumpkin flavor (which, by the way, was not overwhelming, so even a no-pumpkin-in-desserts person like me will love it!). Despite the food coma of the Thanksgiving dinner my roll was the only dessert that was finished. Not only my friends loved it. They were totally wowed by it. They looked at me as if I were a master pastry chef (which, sadly, I am not!). It felt good to be praised but, above all, to see happy faces. Isn’t this, after all, the beauty of baking? I don’t think there is a biggest reward than seeing the smile on your friends’ face while they are licking their fingers.
Pumpkin Roll with Cream Cheese Filling
For the sponge cake
300 gr (10.65 oz or 1 1/2 cups) white sugar
4 large eggs
1 cup canned 100% pumpkin
145 gr (5.05 oz or 1 cup and 2 tbsp) all-purpose flour
7 gr (1 1/2 tsp) baking soda
2 gr (1/2 tsp) salt
For the filling
128 gr (4.5 oz or 1 cup) confectioners' sugar
5 ml (1 tsp) vanilla extract
25 gr (2 tbsp) unsalted butter, at room temperature
250 gr (8 oz or 1 cup) package cream cheese, softened
For the sponge cake:
Preheat the oven to 375F degrees and prepare a 10” x 15” jellyroll pan with sides greased and pan lined with parchment paper.
Beat the first three ingredients together for three minutes, add the next three ingredients. Mix well. Spread batter into the prepared pan.
Bake for 13-15 minutes. Let cool for 1 minute.
Sprinkle a (lightly) dampened tea towel with confectioners' sugar, put the cake on top of the sugar and peel off the parchment paper and roll the cake up. Let it cool in refrigerator.
For the filling and assembling:
Beat all the ingredients together and mix well. Unroll the cooled cake. Spread with the filling. Roll the cake back up and refrigerate.
Before serving, bring the roll to room temperature and dust with confectioners' sugar.
Have a sweet day!
Source: Diana’s Desserts