makes one roulade

Judge D (the boy I nanny) said “isn’t all of it desserts?” To be fair I always think that but dessert week is a definite switch to something more highbrow, dinner party-esque than the other weeks. So if you are in the mood for something a little more delicate, light and high class - take a seat…

(Read to the end to find Judge D’s opinion on this weeks bake).

DESSERT WEEK

The problem with Dessert week is, that its typically laced with nuts & meringues (OAS to raw egg), unfortunately for me.

I was going to do the technical this week but, as I have never quite got layered puds quite right and I thought it would be quite difficult to transport them to my kids - I opted for one of my favourite things to bake and eat plus it was my grandpas favourite —> A roulade!

Signature: Layered meringue cake (told you)

Technical: 6 layered verrines

Showstopper: Celebratory bombe dessert

Pumpkin roulade with cream cheese frosting

Pre-baking information: Make sure the butter is room temperature so it can melt into the mixture more easily. Don’t use all the cream cheese frosting inside of the cake, so you can roll it. Recipes from My Baking Addiction

Ingredients

• 96g plain flour

• 1/2tsp baking soda

• 1/2tsp baking powder

• 1tbsp pumpkin spice (I used mixed spice)

• 1/4tsp salt

• 3 eggs

• 1 tsp vanilla essence

• 200g caster sugar

• 150g pumpkin puree (I use baking buddy that I picked up in a Tesco metro!)

• 225g cream cheese

• 128g icing sugar (plus 32g extra for the cooked cake)

• 85g room temperature butter (needs to be soft)

• 1tsp vanilla essence

• Optional: crystallised ginger pieces.

Method

• Pre heat oven 190ºc/375ºf/gas mark 5. Line a low oven tray with baking paper and spray on some oil or lightly spread some butter or oil over the paper.

• In a bowl combine the flour, baking powder, soda, spices and salt (mix with a fork)

• In a mixing bowl, add eggs (1 at a time), vanilla, sugar and beat until the mixture is thick.

• Pour in the pumpkin puree to the wet mixture and completely combine.

• Pour in the flour bowl to the wet ingredients and stir it in.

• Once the batter has formed, pour it into your lined tray making sure that it is evenly spread out and there are no bubbles formed.

• Place in the oven for 13-15minutes. (The cake needs to spring back when you touch the tip of it).

• On a clear worktop spread out the 32g extra icing sugar. Add the cake to the sugar (baking paper side up).

• Peel off the baking paper gently, whilst warm, roll the cake from the short (narrow) side. Once the cake is rolled tightly, wrap a clean tea towel around it and let cool completely (do not skimp on the time - or cake will come off in the towel)

• In a mixing bowl, cream together the cream cheese, icing sugar, butter and vanilla until there is a smooth spreadable consistency.

• When the cake has cooled, unroll and remove the towel.

• Spread 2/3 of the cream cheese mixture (do not over flow it) and then re-roll the cake.

• Cover in cling film and keep it in the fridge for at least an hour.

• If there is any cream cheese left over add to the top of the cake (sort of like a yule log) OR make carrot cake muffins or ice cream!

• If you are using the ginger - simply cut up into pieces and spread over the top of the cake.

You can freeze the cake if you lightly wrap the slices (or whole cake) in cling film or you can keep it in the fridge for up to 5 days. 

My cake didn’t work as planned. I missed some steps and I forgot my training, However, it tastes amazing and I will try again another day and put side by side pictures so you can see what the difference is when you rush the baking process!! 

Judge D opinion (my 12yr old boy mentioned above): Cake has wonderful flavours and the cream cheese frosting compliments them. The crystallised ginger over powers it! 8.5/10

If like what you see, or have made/will make this recipe, please leave a comment, like the page and/or share with somebody else. Thank you for reading! Stay safe.