Pumpkin Roll Cake and Airy Whipped Filling

I still remember the scent of cinnamon and nutmeg hitting me like a warm embrace as I navigated the labyrinthine alleys of Marrakech’s ancient medina. Vendors called out in melodic Arabic, their stalls overflowing with vibrant spices piled high in woven baskets. Suddenly, a small bakery tucked between a carpet merchant and a copper workshop caught my attention. Through the steam-fogged window, I spotted a baker expertly rolling a delicate pumpkin cake around a cloud-like filling. He saw my curious gaze and offered me a slice with a warm, “Bismillah.” The moment that spiced pumpkin cake and airy whipped filling touched my tongue, I knew I’d discovered something extraordinary – a perfect fusion of autumn comfort and exotic spice.

That memory inspired me to recreate this magical dessert back home. Today, I share with you my perfected recipe for Pumpkin Roll Cake and Airy Whipped Filling. This dessert captures the essence of that Marrakech moment while celebrating classic American autumn flavors.

Why You’ll Love This Recipe

This Pumpkin Roll Cake and Airy Whipped Filling delivers an unforgettable flavor experience. The cake itself boasts warm, authentic spices that transport you straight to a Moroccan spice market. Meanwhile, the light whipped filling provides the perfect creamy contrast. Each slice offers a beautiful spiral that looks as spectacular as it tastes. Furthermore, the recipe uses traditional baking techniques that ensure a moist, flexible cake every time.

Ingredients You’ll Need

The secret to this recipe’s authentic flavor lies in using quality spices and fresh ingredients. Don’t skip the traditional spice blend – it’s what gives this dessert its distinctive character.

For the Pumpkin Cake	For the Airy Whipped Filling
3/4 cup all-purpose flour	8 oz cream cheese, softened
1 tsp baking powder	1 cup powdered sugar
2 tsp ground cinnamon	6 tbsp unsalted butter, softened
1/2 tsp ground ginger	1 tsp vanilla extract
1/4 tsp ground nutmeg	1 cup heavy whipping cream
1/4 tsp ground cloves
3 large eggs
2/3 cup pumpkin puree
1 cup granulated sugar

Substitutions & Variations

Feel free to experiment with this versatile recipe. For an authentic Moroccan twist, add a pinch of saffron to the cake batter. Alternatively, incorporate orange blossom water into the whipped filling for a floral note. If you prefer dairy-free, coconut cream works beautifully in the filling. You could also add chopped walnuts or pecans to the filling for extra texture. For a modern variation, try adding a layer of chocolate ganache before rolling.

Step-by-Step Instructions

First, preheat your oven to 375°F. Then, line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper and dust with flour. Next, whisk together flour, baking powder, and spices in a medium bowl. In a separate larger bowl, beat eggs and sugar until thick and pale yellow. Gradually mix in pumpkin puree. Carefully fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly into your prepared pan. Bake for 13-15 minutes until the cake springs back when touched.

Meanwhile, sprinkle a clean kitchen towel with powdered sugar. When the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake and towel together. Let it cool completely on a wire rack, about one hour.

While the cake cools, prepare your airy whipped filling. Beat the cream cheese, butter, and powdered sugar until smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add vanilla extract and mix until fully incorporated.

Once the cake has cooled, carefully unroll it. Spread the whipped filling evenly over the cake, leaving a half-inch border around the edges. Gently re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least one hour before serving.

Pro Tips for Success

Always use room temperature ingredients for the filling to prevent lumps. Don’t overbake the cake – it needs to remain flexible for rolling. Work quickly when transferring the hot cake to the towel. Use a thin, offset spatula to spread the filling evenly. Chill the rolled cake thoroughly before slicing for clean cuts. For authentic spice flavor, toast whole spices and grind them fresh.

Storage & Reheating Tips

Store your Pumpkin Roll Cake and Airy Whipped Filling tightly wrapped in the refrigerator for up to 5 days. You can also freeze the entire roll for up to 3 months. Simply thaw overnight in the refrigerator before serving. I don’t recommend reheating this dessert, as the filling may become too soft. Serve chilled or at room temperature.

What to Serve With This Recipe

For an authentic experience, serve this dessert with traditional Moroccan mint tea. The refreshing tea perfectly complements the spiced cake. You could also pair it with strong Turkish coffee or spiced chai. For a complete autumn spread, include baklava, ma’amoul cookies, or fresh fruit platters with dates and figs.

FAQs

Can I make this pumpkin dessert ahead?

Absolutely! This pumpkin roll actually tastes better when made a day ahead. The flavors meld together beautifully overnight.

Why did my cake crack when rolling?

This usually happens if the cake overbaked or cooled too long before rolling. Work quickly while the cake is still warm and flexible.

Can I use fresh pumpkin instead of canned?

Certainly! Roast and puree sugar pumpkin for the most authentic flavor. Just make sure to drain excess moisture.

How do I prevent the filling from becoming runny?

Ensure your heavy cream is very cold before whipping. Also, chill your mixing bowl and beaters for best results.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with your favorite gluten-free blend. The texture may be slightly different but still delicious.

Nutrition Information (per serving)

Nutrient	Amount per slice
Calories	285
Total Fat	15g
Saturated Fat	9g
Cholesterol	85mg
Sodium	105mg
Total Carbohydrates	35g
Dietary Fiber	1g
Sugars	28g
Protein	4g

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