Ingredients
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3/4 cup (96 grams) plain flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon groundcinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/2 teaspoon kosher salt
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3 large eggs, at room temperature
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1 cup (200 grams)granulated sugar
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3/4 cup canned plain, unflavored pumpkin
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filling
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8 ounces (225 grams) mascarpone cheese
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4 ounces (112 grams) cream cheese
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1 cup (110 grams) sifted confectioner's sugar (icing sugar)
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1 tablespoon heavy cream
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3/4 cup (130 grams) mini chocolate chips
Directions
1
Done
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Preheat oven to 375F(190C). |
2
Done
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Line a 13 x 18 x 1 inch ( about 33 x 8 x 2.5cm) sheet pan with parchment paper. Grease and flour the parchment paper to prevent any sticking. |
3
Done
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Lay out a clean white tea towel and sift 1/4 cup confectioner's sugar over it, making sure nice and even. Set aside. |
4
Done
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In a small bowl, sift together the flour, baking powder, baking soda, salt, and spices. Stir well with a whisk, then set aside. |
5
Done
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In the bowl of an electric mixer, place the eggs and granulated sugar and beat on medium-high speed with the paddle attachment, 3 minutes until light yellow and thick. |
6
Done
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Lower speed, add the pumpkin and then slowly add the dry ingredients. Mix until well blended. Scrape down the bowl and hand mix to assure everything is together. |
7
Done
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Pour batter onto the baking sheet and spread out evenly. |
8
Done
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Bake for 10-12 minutes until the top springs back when touched. |
9
Done
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fillingIn bowl of an electric mixer add the mascarpone, cream cheese and blend well with the paddle attachment. |
10
Done
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Pour in the sifted confectioner's sugar and tablespoon of cream, then mix on low speed, increase to medium speed until fluffy. |
11
Done
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Add the mini chocolate chips, mix again on medium speed. Set mixture aside at room temperature until ready to use. |
12
Done
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putting togetherWhen cake is done, loosen the edges and invert onto the prepared tea towels. Peel away the parchment paper. |
13
Done
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Gather ends of tea towel onto the cake, and the starting from short end of cake, roll cake and tea towel together. It will look like a very, very large sausage or loaf of bread. |
14
Done
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Set cake to cool completely for at least 45 minutes- preferably on a wire rack. |
15
Done
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Once cake is completely cool, unroll onto a board and keep towel underneath to prevent cake from sticking to the board. |
16
Done
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Spread the cake with the filling, smoothing to the edges evenly. |
17
Done
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Now reroll only the cake which should naturally spiral into shape with the filling inside. Remove the towel from underneath the roll. |
18
Done
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Gently trim a sliver from each of the sides with a sharp knife to have smooth ends. Move to a serving plate, dust with confectioner's sugar and keep whole until ready to slice. |