Description
Pumpkin Cake Roll with Mascarpone Whipped Cream is a delightful autumn-inspired dessert that combines a soft, spiced pumpkin cake with a rich mascarpone filling. This beautiful rolled cake is not only visually impressive but also bursting with flavors of warm cinnamon and creamy goodness. Perfect for gatherings or cozy evenings at home, this recipe will become a cherished favorite during the fall season.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- 8 ounces mascarpone cheese
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan (15×10 inches) with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thickened. Add pumpkin puree and mix well. Gently fold in the dry ingredients.
- Pour batter into the prepared pan and spread evenly. Bake for 15-20 minutes or until it springs back when touched.
- Remove from oven; cool slightly before rolling up in the parchment paper. Let cool completely.
- For the whipped cream, beat mascarpone cheese and heavy cream until soft peaks form; sweeten if desired.
- Unroll the cooled cake, spread whipped cream evenly, roll it back up gently, slice, and serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 225
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg