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PUMPKIN ROLL CAKE WITH CREAM CHEESE FILLING


INGREDIENTS

CAKE
3 Large Eggs
1 cup Granulated Sugar
⅔ cup Pumpkin Puree
1 tsp Lemon Juice
¾ cup All-Purpose Flour
1 tsp Baking Powder
2 tsp Cinnamon, ground
1 tsp Ginger, ground
½ tsp Nutmeg, ground
½ tsp Salt
Powdered Sugar

FILLING
1 cup Powdered Sugar
8 oz Cream Cheese, softened
5 tbsp Butter, softened
1 tsp Vanilla Extract

CAKE
1) Preheat oven to 200°C using Convection function. Lightly grease and line a 11x14” tray with parchment paper.
2) In a large mixing bowl with an electric mixer, lightly beat the eggs. Gradually add the granulated sugar; beat until thick and light yellow in color. Add the pumpkin puree and lemon juice and beat on low speed until well mixed.
3) Combine the flour, baking powder, spices, and salt. Add to egg mixture, mix well. Bake for 12-15 mins.

FILLING
1) Sift powdered sugar into a small bowl and set aside. Beat together cream cheese and butter until fluffy. Gradually beat in the sifted powdered sugar and vanilla. Continue beating until the mixture is smooth.
2) Spread fillings onto cooled cake and roll it up tightly. Dust powdered sugar on top. Cover with plastic wrap and chill for at least 1 hour before serving.

Credits to Chef Haziqah (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.

FI7 891 SP IX A AUS