Perfect Pumpkin Roll Cake Recipe

Instructions

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1. - Make the Cake. Preheat the oven to 375�F. Line the bottom of the jelly roll pan with parchment paper and set aside.
2. - In food processor, pulse pecans until finely ground. Set aside.
3. - In a medium bowl, sift together flour, pumpkin pie spice, baking powder, and salt. Stir in ground pecans.
4. - In a large bowl, beat egg yolks until frothy with an electric mixer using the whisk attachment. Slowly add a 1/2 cup sugar and continue beating for 3-5 minutes until reaching ribbon stage (see notes).
5. - Add canned pumpkin and flour mixture to egg yolks and mix on low until just well combined. Be sure not to overmix to avoid a tough texture.
6. - Make the meringue mixture. In a separate bowl, beat egg whites with an electric mixer on low to break up the whites. Then mix on medium speed until frothy. Add lemon juice and beat for 2 minutes. Gradually add remaining 1/2 cup sugar and continue beating until soft peaks form (about 5 minutes).
7. - Quickly and carefully add 1/3 of the egg white meringue mixture into the yolk mixture. Gently fold the meringue into the yolk mixture then repeat with the remaining meringue ? at a time. Once combined spread the batter evenly into the prepared pan.
8. - Bake immediately for 18-22 minutes on the center rack or until the center of the cake springs back when touched. The cake should be a deep orange brown color.
9. - Roll the Cake. Gently loosen edges of the cake from the pan immediately after baking. Carefully turn the cake onto a cooling rack topped with a clean kitchen towel dusted with powdered sugar. Cool the cake for 3-5 minutes.
10. - Carefully remove the parchment paper. Starting at a short edge, carefully roll up cake tightly with the kitchen towel. Transfer rolled cake back to the cooling rack and cool completely for about an hour.
11. - Make the Cream Cheese Frosting. In a large bowl, beat cream cheese, melted chocolate and caramel topping with an electric on medium speed for about 5 minutes until light and fluffy. Gently stir in the whipped topping.
12. - Fill the Cake. Gently unroll the cake and spread about 1/3 of the frosting evenly over the inner surface. Avoid frosting within about an 1/4 to 1/2 inch of the edges.
13. - Gently re-roll the cake and trim off ends of the roll using a serrated knife. Place the roll edges down to avoid unrolling.
14. - Frost the outside of the cake with a spatula with the remaining cream cheese mixture.
15. - Sprinkle top of cake with additional chopped pecans, if desired.

Notes

How To

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