Pumpkin Spiced Cake Roll

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Pumpkin Spiced Cake Roll
Nothing goes better with pumpkin than the warm aromatic spices of cinnamon and cloves. This is such a wonderful cake to serve for the fall and winter holidays, it’s easy to make and wonderfully creamy and delicious. This recipe is a variation of the original Pumpkin Nut Cake Roll published by the Nestle Baking Company. I made this for a Thanksgiving dessert with a few tweaks from the original recipe.

I wanted a large cake roll so I increased the original recipe by 1-1/3 and used a large 12x17 inch jelly roll pan. The luscious filling is made with mascarpone cheese, whipped cream, and spiced with cinnamon and cloves.
Recipe type: Dessert | Sponge Cake | Spice Cake
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 12 x17 x1 inch Jelly Roll pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pan
¼ cup confectioner's (powdered) sugar for sprinkling on towel
Spiced Cake Batter:
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon plus ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 4 large eggs plus 1 large egg white
  • 1-1/3 cup granulated sugar
  • ⅔ cup plus ¼ cup canned pumpkin
Spiced Mascarpone Filling:
  • 8 ounces mascarpone cheese
  • 1½ cups whipping (heavy) cream
  • ½ cup confectioners’ (powdered) sugar
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 to 2 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 12x17x1-inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
Sprinkle a clean towel with ¼ cup confectioner's (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the pan works well.
Spiced Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Sprinkle walnuts evenly over the top of the batter.
  5. Bake: Bake for 17 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Spiced Mascarpone Filling:
  1. In a large mixing bowl, combine mascarpone cheese, whipping cream, confectioners’ sugar, cinnamon, and cloves; use an electric mixer and beat together until mixture is smooth. Add vanilla and continue beat 2 to 4 minutes or until frosting is thick and fluffy. Refrigerate until ready to use.
Assembly:
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Spread the Spiced Mascarpone filling over the cake, spreading the filling evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.
Topping:
  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.