Pumpkin Roll With Coffee-Caramel Cream
Ingredients: All-purpose flour, Ground cinnamon, Baking powder, Baking soda, Salt · 55 min cook time · 390kcal · ₩14,300
Ingredients
1cup All-purpose flour, 1tsp Ground cinnamon, 1tsp Baking powder, 1tsp Baking soda, 0.5tsp Salt, 3ea Eggs, 1cup Brown sugar, 1cup Granulated sugar, 2tsp Vanilla extract, 1cup Pumpkin puree, 2tbsp Water, 2tbsp Unsalted butter, 1tbsp Ground coffee, 2cups Heavy cream, 8oz Cream cheese
Instructions
1. Whisk together flour, cinnamon, baking powder, baking soda, and salt.
2. In another bowl, whisk eggs, brown sugar, white sugar, vanilla extract, and pumpkin puree.
3. Fold dry ingredients into the wet mixture until just combined.
4. Spread batter evenly onto a buttered and lined half-sheet pan and bake at 350°F for 15 minutes.
5. Invert warm cake onto a confectioners' sugar-dusted dish towel and roll up while warm.
6. Make caramel: heat water and granulated sugar in a saucepan over medium-high heat without stirring until amber. Stir in butter, coffee, and heavy cream.
7. Whip the caramel mixture with cream cheese and folded whipped cream to make the filling, then unroll cake, spread filling, and roll back up.
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