How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spicy Pumpkin Roulade?

You need 24 ingredients. The key ingredients include: 3/4 cup sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, 1/2 teaspoon ground ginger, and more.

Is Spicy Pumpkin Roulade suitable as general?

Yes, Spicy Pumpkin Roulade falls under the General category and is a great choice for this type of meal.

How do I store leftover Spicy Pumpkin Roulade?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Pumpkin Roulade Recipe

Name: Spicy Pumpkin Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/3 cup powdered sugar; 4 large eggs; 3 large eggs, separated; 1 teaspoon almond extract; 1/2 cup all purpose flour; 1/2 teaspoon baking powder; 2 tablespoons water; 2 teaspoons unflavored gelatin; 6 large egg yolks; 1/2 cup plus 1 tablespoon sugar; 1/4 cup cornstarch; 2 1/2 tablespoons golden brown sugar; 1 cup half and half; 1 cup canned solid pack pumpkin; 1 teaspoon vanilla extract; 1 tablespoon frozen orange juice concentrate, thawed; 2 teaspoons grated orange peel; 2 1/2 cups chilled whipping cream; 2 oranges, thinly sliced; Fresh mint sprigs (optional)

Spicy Pumpkin Roulade

Eats Now Editorial Team · 1499 kcal · General

1
Preheat oven to 350F.
2
Butter 17 1/2x11 1/2x1-inch baking sheet.
3
Line with parchment paper, allowing 1-inch overhang on all sides.
4
Butter parchment.
5
Mix 1/4 cup sugar, cinnamon, allspice and ginger in small bowl.
6
Sprinkle over parchment.
7
Place kitchen towel on work surface.
8
Sift powdered sugar over towel.
9
Combine 1/2 cup sugar, 4 eggs, 3 yolks and extract in large bowl.
10
Using electric mixer, beat until thick and pale yellow, about 6 minutes.
11
Sift flour and baking powder over egg mixture; gently fold in.
12
Using clean dry beaters, beat whites until medium-stiff peaks form.
13
Fold whites into batter in 2 additions.
14
Pour batter into prepared baking sheet; spread to edges.
15
Bake cake until golden and tester inserted into center comes out clean, about 20 minutes.
16
Invert onto prepared towel.
17
Peel off parchment.
18
Starting at 1 long side, roll up cake in towel.
19
Cool.
20
Pour 2 tablespoons water into small saucepan; sprinkle gelatin over.
21
Let soften 10 minutes.
22
Whisky yolks, 1/2 cup sugar, cornstarch and brown sugar in medium bowl to blend.
23
Whisk half and half, pumpkin and vanilla in heavy medium saucepan.
24
Bring to boil.
25
Gradually whisk hot pumpkin mixture into yolk mixture.
26
Return mixture to same saucepan.
27
Whisk over medium heat until mixture boils and thicken.
28
Remove from heat.
29
Whisk in orange juice concentrate and orange peel.
30
Stir gelatin mixture over low heat just until gelatin dissolves.
31
Remove from heat.
32
Whisk in 1/2 cup pumpkin mixture; whisk into remaining pumpkin mixture.
33
Chill until cold and thick, whisking occasionally, at least 6 hours.
34
(Cake and filling can be made 1 day ahead.
35
Cover cake with foil; store at room temperature.
36
Keep filling chilled.)
37
Unroll cake.
38
Spread filling over cake; roll up cake, enclosing filling.
39
Arrange cake seam side down on platter.
40
Beat whipping cream and 1 tablespoon sugar in large bowl until stiff.
41
Spoon cream into pastry bag fitted with large star tip.
42
Pipe in lengthwise rows over roulade.
43
(Can be made 6 hours ahead.
44
Chill.)
45
Garnish platter with orange slices and mint, if desired.

Spicy Pumpkin Roulade

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