Orange-Pumpkin Roulade
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
61
Spice
54
Sweetness
52
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 cup
All-Purpose Flour1.5 tsps
Cinnamon1 tsp
Baking Powder1 tsp
Nutmeg (freshly grated)1 tsp
Ground Ginger1 tsp
Salt3 large
Egg2 cup
Pumpkin Puree2 tsps
Orange Zest (grated)1 tsp
Vanilla Extract3 cup
Pecan (finely chopped)1 tsp
Gelatin1 cup
Lowfat Ricotta Cheese170 g
Cream Cheese (lowfat)Directions:
1
Heat oven to 375°F
2
Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray
3
Line with parchment paper; coat with cooking spray
4
Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl
5
In another bowl, beat eggs with an electric mixer on high until fluffy
6
Gradually beat in sugar until combined
7
Reduce speed to low; add pumpkin, zest and vanilla until just combined
8
Gently but thoroughly fold in flour mixture
9
Pour batter into prepared pan
10
Spread into an even layer
11
Sprinkle pecans on top
12
Bake 10 to 12 minutes or until toothpick inserted in center comes out clean
13
Lightly dust a clean towel with confectioners' sugar
14
Remove cake from oven
15
Invert cake onto towel
16
Remove pan
17
Gently peel off top parchment
18
Tightly roll up cake in towel, starting on long side closest to you
19
Place seam side down on a rack
20
Place gelatin and 1 tablespoon cold water in a heatproof bowl; place bowl in pan of hot water to melt gelatin
21
In another bowl, beat ricotta, cream cheese and confectioners' sugar with an electric mixer on medium until smooth
22
Beat in gelatin and candied peel
23
Cover; refrigerate at least 1 hour
24
Gently unroll cake; set towel aside
25
Spread top with even layer of filling, leaving a 1-inch border on the far side
26
Gently roll up cake
27
Place seam side down on a platter
28
Refrigerate until ready to serve, covered loosely with plastic wrap
29
Before serving, trim cake by diagonally cutting thin slice off each end
30
Dust with confectioners' sugar
31
Heat oven to 375°F
32
Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray
33
Line with parchment paper; coat with cooking spray
34
Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl
35
In another bowl, beat eggs with an electric mixer on high until fluffy
36
Gradually beat in sugar until combined
37
Reduce speed to low; add pumpkin, zest and vanilla until just combined
38
Gently but thoroughly fold in flour mixture
39
Pour batter into prepared pan
40
Spread into an even layer
41
Sprinkle pecans on top
42
Bake 10 to 12 minutes or until toothpick inserted in center comes out clean
43
Lightly dust a clean towel with confectioners' sugar
44
Remove cake from oven
45
Invert cake onto towel
46
Remove pan
47
Gently peel off top parchment
48
Tightly roll up cake in towel, starting on long side closest to you
49
Place seam side down on a rack
50
Place gelatin and 1 tablespoon cold water in a heatproof bowl; place bowl in pan of hot water to melt gelatin
51
In another bowl, beat ricotta, cream cheese and confectioners' sugar with an electric mixer on medium until smooth
52
Beat in gelatin and candied peel
53
Cover; refrigerate at least 1 hour
54
Gently unroll cake; set towel aside
55
Spread top with even layer of filling, leaving a 1-inch border on the far side
56
Gently roll up cake
57
Place seam side down on a platter
58
Refrigerate until ready to serve, covered loosely with plastic wrap
59
Before serving, trim cake by diagonally cutting thin slice off each end
60
Dust with confectioners' sugar