Pumpkin Roll

By carvalhohm

For a dessert with an impressive presentation, try this spiced pumpkin cake roll filled with cream cheese frosting.

Ingredients

• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup solid pumpkin pack
• 1 package Jell-O vanilla instant pudding mix
• 2 cups heavy whipping cream
• 1/3 cup milk
• 1 cup white chocolate

Preparation

Step 1

In the mixer bowl of your stand mixer (or with a hand beater) with the whip attachment whip the room temperature eggs together and gradually add the sugar. Whip until you reach the ribbon stage about 5 minutes.

Meanwhile sift the flour, baking powder & soda, the pumpkin pie spice and the salt.

Once the eggs have reached a thick ribbin stage add the dry ingredients all at once, and blend smooth.

Add the pumpkin and mix to incorporate.

Pour the entire batter into the prepared pan and spread evenly.

Bake immediately in preheated 350° F oven for approximately 12-15 minutes or until done. (Cake will spring back when you gently press it with your finger)
Cool completely and then palce in the freezer while you prepare the white chocolate cream listed below

Whip the heavy cream with the instant pudding mix until medium peaks.

Melt the white chocolate and then add the warmed milk, whisk vigorously to a smooth paste.

Add the white chocolate mixture all at once to the whipping cream and continue whipping to just under firm peaks, be careful not to over whip as this mixture will get very stiff on its own.

Spread entire cream mixture over the pumpkin roll and roll up.