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Recipes // Desserts // Pumpkin Roulade

Pumpkin Roulade

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Recipe provided by Executive Pastry Chef Robert Bennett, Classic Cake

Makes 2 roulades; each serves 6 people 

Ingredients:

  • 6 eggs
  • 1 ½ cups sugar
  • 1 ½ cups pumpkin puree
  • 2 cups cake flour
  • 2 tsp. baking soda
  • 1 ½ tsp. cinnamon
  • ½ tsp. cloves
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • ½ tsp. salt

Directions:

  1. Whip together eggs, sugar and pumpkin puree until thick.
  2. Add in flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt; mix thoroughly.
  3. Line 2 jelly roll pans with parchment paper.
  4. Divide the batter between the 2 pans.
  5. Bake at 400 F for approximately 10 minutes or until puffed and slightly browned.
  6. Remove from the oven and immediately remove roulades from the hot pans.
  7. Cool to room temperature.
  8. Moisten with simple syrup (instructions below).
  9. Spread chestnut cream filling on top.
  10. Roll up.
  11. Dust with confectioner’s sugar.

Note: The roulades freeze well

Ingredients For Simple syrup:

  • 1 cup water
  • 1 cinnamon stick
  • 1 cup sugar

Instructions For Simple syrup:

  1. Bring the water and cinnamon stick to a boil.
  2. Add sugar.
  3. Return to a boil.
  4. Remove from the heat. Let cool to room temperature.

Ingredients For Chestnut Cream:

  • 1 qt. heavy cream
  • 1 lb. sweetened chestnut cream
  • 2 tsp. vanilla extract

Instructions For Chestnut Cream:

  1. Combine all and whip to firm peak.
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