Description
Pumpkin Cake Roll with Mascarpone Whipped Cream is the quintessential autumn dessert, blending a soft, spiced pumpkin cake with a rich mascarpone filling. This delightful roll is perfect for gatherings or cozy nights in, offering a stunning presentation and irresistible flavor that will impress any guest. With easy preparation steps and customizable options, this cake roll captures the essence of fall in every delicious bite.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together pumpkin puree, eggs, granulated sugar, and brown sugar until smooth.
- In another bowl, sift together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Spread batter evenly in the pan; bake for 15-20 minutes or until a toothpick comes out clean.
- While cooling slightly, whip together mascarpone cheese, heavy cream, powdered sugar (about 1/4 cup), and vanilla until soft peaks form.
- Once the cake cools slightly, invert onto a clean towel dusted with powdered sugar. Spread filling evenly over cake and roll tightly using the towel for assistance.
- Dust with more powdered sugar before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (77g)
- Calories: 240
- Sugar: 19g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg