Description
A sophisticated autumn dessert featuring a soft, spiced pumpkin sponge rolled with a rich, stable salted caramel cream filling.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup heavy cream
- 1/2 cup brown sugar
- 4 tbsp butter
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350F and line a jelly roll pan with parchment paper.
- Beat eggs and sugar until thick and pale.
- Stir in pumpkin puree and oil until smooth.
- Fold in sifted cake flour, baking powder, cinnamon, and nutmeg.
- Spread batter in pan and bake for 12-15 minutes.
- Invert cake onto a towel and roll tightly while hot; let cool.
- Melt butter and brown sugar, stir in cream and cornstarch, simmer until thickened, then chill.
- Unroll cooled cake, spread caramel filling, and roll back up tightly.
- Refrigerate for 2 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American