Pumpkin sponge roll
Votes: 1
Time: 4 hours 35 minutes
Complexity: average
Quantity: 1 roll
Complexity: average
Quantity: 1 roll
A step-by-step recipe for making pumpkin sponge roll with cream cheese filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sponge cake
- Butter for greasing the pan
- 2/3 cup all-purpose flour, plus more for shaping
- 2 tsp ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp coarse salt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
Cream cheese filling
- 1 cup powdered sugar
- 170 g of softened cottage cheese
- 4 tbsp (60 g) unsalted butter, softened
- 1/2 tsp vanilla extract
- Powdered sugar, for dusting
We recommend
Recipes with similar ingredients: premium flour, cinnamon, ground ginger, nutmeg, sugar, eggs, pumpkin puree, powdered sugar, curd cheese, butter, vanilla extract
Cooking the dish according to the recipe:
- Prepare the sponge cake: Preheat oven to 180°C. Line a baking sheet with parchment paper. Lightly grease and flour the paper.
- In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, nutmeg, and salt.
- In a separate bowl, beat the granulated sugar and eggs until fluffy, about 5 minutes. Stir in the pumpkin puree. Gradually add the dry ingredients to the pumpkin mixture and mix again. Pour the batter onto the prepared baking sheet. Shake the sheet to distribute the batter and remove any air bubbles. Bake for 15 minutes.
- Meanwhile, dust a kitchen towel with powdered sugar. Invert the cake onto the dusted towel, remove the parchment, and carefully roll it into a log. Cool on a baking sheet or plate for about 2 hours.
- Prepare the filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until fluffy.
- Unroll the sponge cake and spread the filling on top. Roll it into a log, wrap it in plastic wrap, and refrigerate for 1-2 hours. Dust the log with powdered sugar before serving.
Author of the recipe - Katie Lee is an American food writer and television food critic.
Categories:
Similar recipes
