How To Make A Pumpkin Spice Cake Roll

FULL RECIPE BELOW
Get your pumpkin spice fix with this super light and fluffy cake roll, perfect for holiday gatherings or when your sweettooth strikes.
PUMPKIN SPICE CAKE ROLL RECIPE: www.escoffieron...
Pumpkin Roulade Ingredients
½ cup egg yolks
1 ½ oz sugar
½ cup pumpkin puree
1 tbsp cinnamon
5 oz cake flour sifted
¼ cup egg whites
1 ½ oz sugar
*Powdered sugar for dusting
Cream Cheese Filling Ingredients
8 oz cream cheese, softened
1 ½ cup heavy cream
½ cup sugar
Topping Ingredients
1/4 cup rum
1/4 cup brown sugar
1/4 cup maple syrup
1. Wisk the egg yolks and sugar until light in color, add the pumpkin and cinnamon. Gently fold in the cake flour and set aside.
2. Whip the egg whites to a soft peak and gently fold into the batter mixture. Line a cookie sheet with parchment paper and carefully spread the mixture over the parchment. Bake @ 350F degrees for about 10-12 minutes or until the cake starts to brown. Cool and dust with powdered sugar.
3. While sponge cake bakes, make the filling. Whip the cream and sugar together. In a separate bowl, cream the cream cheese and then fold in the whipped cream.
3. Invert the cake and peel off the parchment, spread the filling evenly over the cake and trim off the edges. Roll and then refrigerate until set.
5. When set, remove from fridge and cut to desired thickness and arrange on a plate or tray. Make the topping. Combine the rum, brown sugar and maple syrup in a small saucepan. Heat over medium low until it begins to bubble. *Be careful when heating alcohol on a stovetop because it can ignite* Add pecans and let cool slightly before garnishing the pumpkin roll.
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