Pumpkin Cranberry Spice Roulade

Thought of by some as old fashioned or outdated, the ‘Roulade’ cake may have been around a long time, but done right  they are moist and deliciously nostalgic.

Sweet dessert roulades are based on a whisked egg mixture and contain very little or no flour. They bake faster than most cakes and are finished with any filling you choose, from simple to elegant.

Pumpkin Roulades bring the comfort and tradition of a pumpkin pie. This particular one that I have featured in today’s blog, brings together three great flavors — pumpkin, cranberry and cream cheese.

It comes together quickly, keeps well, travels well making it perfect to take along to Thanksgiving or Christmas gatherings.

 

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Pumpkin Cranberry Spice Roll
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Pumpkin Spice Cake
Cranberry Jam
Cream Cheese Filling/Topping
Course Brunch, dessert
Servings
Ingredients
Pumpkin Spice Cake
Cranberry Jam
Cream Cheese Filling/Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cranberry Jam
  1. In a small saucepan, bring sugar, salt & water to a boil. Add cranberries, reduce heat & simmer for 15 minutes, stirring occasionally. Cool slightly then process for a few seconds in a food processor. Add orange zest; stir & set aside to cool completely.
Pumpkin Spice Roll
  1. Preheat oven to 375 F. Line a 15 x 10-inch jelly roll pan with parchment paper.
  2. In a medium bowl, combine flour, baking powder, baking soda, spices & salt. In a large bowl with an electric mixer, beat eggs, vanilla & sugar until mixture is pale yellow & fluffy. Add pumpkin puree & mix to combine. Fold in the dry ingredients. Using a rubber spatula, spread the cake batter evenly into prepared pan. Bake for about 10-13 minutes or until top of cake springs back when touched & tests done in the middle.
  3. While cake is baking, make CREAM CHEESE FILLING. In a medium bowl, beat cream cheese, powdered sugar, butter & vanilla until smooth. Refrigerate until ready to use.
  4. Remove cake immediately from the oven; invert onto a clean tea towel that has been lightly sprinkled with powdered sugar. Remove parchment paper & carefully roll cake in jelly roll fashion in tea towel.
  5. When cake has cooled completely, carefully unroll & spread with a layer of cranberry jam. Next top with a layer of cream cheese filling. Carefully re-roll cake. Wrap in plastic wrap & refrigerate at least one hour or overnight.
  6. Decorate with remaining cream cheese topping & cranberries (I saved a few whole ones from the cranberry jam). Add a few 'kiwi' leaves & you got it!

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