Roulage… does anyone remember when I made the chocolate roulage on Food Network Star? Since then, I have become known for this dessert, which is quite famous in Birmingham, where I am from. I first learned this pumpkin version from a friend many years ago and then later merged that recipe with one from chef Katie Pickens who was the culinary director for chef Michael Symon. Katie and I judged an episode of Beat Bobby Flay. This is one of my holiday favorites as it bakes quickly, and you can make it a few days in advance. It freezes beautifully. The only special equipment you need is a jelly roll pan and parchment paper.
A half sheet pan is too large so make sure you use an actual 11 x 15-inch jelly roll pan.
PUMPKIN ROULAGE/PUMPKIN ROLL
Preheat the oven to 350˚ F.
CAKE:
2/3 cup Libby’s brand canned pure pumpkin purée (NOT pumpkin pie filling)
1 cup granulated sugar
3 eggs, room temperature
Zest of 1 orange
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
FILLING:
8 ounces whole cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 cup Confectioners sugar
1 1/2 teaspoon vanilla
For the Cake: Prep an 11 x 15 inch jelly roll pan by lightly spraying with cooking spray. Add parchment paper, slightly larger than the pan. Lightly spray again. Set asie.
Whisk pumpkin, sugar, and eggs together in a bowl. In another bowl, mix together the flour, salt, baking soda, cinnamon, ginger, and allspice.
Add the flour mixture to the pumpkin mixture and whisk until smooth. Spread into the pan. Shake to even out the batter. Drop the pan twice to remove air bubbles. If you see any on the top, prick them with the tip of a knife.
Bake at 350˚ for 14-15 minutes or until the center is dry and springy. If any cake sticks to your finger, let it cook until the center is dry. Let cool 10 minutes in the pan.
Put another sheet of parchment on the counter. Dust the paper with Confectioners sugar.
Turn the warm cake out onto the sugar. Remove the original parchment. Use the edge of the new parchment to roll the warm cake into a tight spiral. Put on a pan and into the fridge to chill for at least 2 hours to set the spiral. You can allow this to set in the refrigerator overnight.
For the Filling: Add the room temperature ingredients to a bowl. Using a hand mixer, beat on low until the sugar is incorporated then beat on medium high until fluffy.
Unroll the cake. Evenly spread the icing all over the cake, leaving 1/2” border on the other edge so you do not push the icing out as you roll it up. Roll it as tightly as you can. Dust with powdered sugar.
Freezes beautifully.