Spiced Pumpkin Gingerbread Maple Roulade
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes (plus cooling time)
Cooking time: 13 minutes
For the cake:
- 3/4 cup/110g/4ozs plain all purpose flour
- 1 teaspoon pumpkin pie spice mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Fat pinch of salt
- 3 eggs, at room temperature
- 1 cup caster or superfine sugar
- 3/4 cup/185g/6.ozs pumpkin puree
- 3-4 tablespoons icing or powdered sugar
For the filling:
- 250g/8.8ozs. cream cheese
- 125g/4ozs. mascarpone
- 1 cup icing or powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For decoration:
- Pepitas
- Pecans
Step 1 - Preheat oven to 190C/380F. Line a large Swiss roll tin (37x25cms/14.7x9.8inch) with parchment and spray the top of the parchment with non stick oil too. Whisk the flour, baking powder, gingerbread spices, cinnamon and salt together in a bowl. In another bowl whisk the eggs and caster sugar together until light and fluffy. Whisk in the pumpkin.
Step 2 - Make a well in the centre of the flour mixture and gradually add in the pumpkin mixture stirring to get rid of any lumps. It's quite a liquidy mixture. Spoon into the prepared tin and spread across to the corners. Bake for 13 minutes.
Step 3 - While the cake is baking, tear a large sheet of parchment and place on top of a tea towel and dust the newspaper with icing sugar. When the cake is baked and there aren't any wet spots on the surface, carefully place the cake while it is still hot on the icing sugar sheet. Roll up from the short end while it is hot using the tea towel to help roll it up. Allow to cool completely.
Step 4 - Whisk the cream cheese, mascarpone, icing sugar, maple syrup and vanilla together. Unroll the cake carefully and then spread the cream cheese mixture evenly and roll it back up. Place in the fridge for a few hours or overnight.