A spiced pumpkin sponge cake that melts in your mouth is the perfect complement to sweet whipped cream spiked with Amaretto and Eggnog. Sure to be a crowd pleaser at any gathering!
We’re deep into the holiday season and there’s no stopping this holiday baking train. I just panic-bought three more cans of pumpkin purée, and the first thing I made was this pumpkin cake roll for holiday brunch at my friend Keegan’s.
In true Scones & Patron fashion, I added booze because there’s no other point to the holiday season. Besides like, family I guess. And Michael Bublé music? And going up a pants size or five? But mostly booze.
Please, please let me convince you that cake rolls aren’t scary, and make this for your next gathering!
Pumpkin Cake Roll with Amaretto Eggnog Whipped Cream
To make this cake roll, you will need:
Pumpkin Cake Roll
– 3/4 cup unbleached all-purpose flour
– 1 t baking powder
– 2 t cinnamon
– 1/2 t pumpkin pie spice
– Pinch salt
– 1/2 inch knob ginger root, grated
– 1 cup granulated sugar
– 3 eggs
– 2/3 cup pumpkin puree
– Juice of 1/2 lemon
– Powdered sugar, for rolling
Amaretto Eggnog Whipped Cream
– 1 cup heavy cream
– 2 T powdered sugar
– 1/4 cup eggnog (I used Almond Breeze light)
– 1/4 cup amaretto
First up! Preheat your oven to 375F and line a large baking sheet with parchment paper. I used foil and it was a huge, sticky mistake. Lessons learned – parchment paper is bae.
Crack your eggs into a large bowl. Beat with a hand mixer on high speed for 4-5 minutes, until light and foamy. This is what makes the cake ‘spongy’ and light. Beat in the sugar, then add the pumpkin, baking powder, spices, and lemon juice. Use a spoon to gently fold in the flour just until combined.
Spread the batter into your prepared pan, and pop into the oven for 15 minutes. Now comes the tricky part!
Lay out a kitchen towel (or a pillowcase if you’re poor and ratchet like me) and coat it heavily in powdered sugar. Flip the pan over onto the pillowcase, and remove the foil or parchment paper from the cake roll. Now, it’s time to roll it up while it’s still warm, to avoid cracking later!
While the cake roll is cooling inside the pillow case, it’s time to make the whipped cream filling! Add the heavy cream to a medium bowl and beat on high for 5-6 minutes, until light and fluffy. Add the powdered sugar, eggnog, and amaretto, and adjust the liquid amounts until you reach the flavor and consistency you desire. If we’re being real, I added a LOT more amaretto – like I said, Sunday was hard.
Moment of truth! Now that it has cooled, unroll the cake roll so that you can spread in the filling.
Using a spatula, spread the whipped cream filling over the sponge cake. Once that’s done, it’s time to roll the cake back up. It might stick to the pillowcase a little – totally fine – just push through it, and soon you’ll have a beautiful dessert!
Share with all your friends, and then – if you’re also having a rough day – go to happy hour. Happy hour solves all problems.