Pumpkin Roll Cake with Mascarpone Filling
Serves 10
20 mins prep
15 mins cook
35 mins total
This pumpkin roll cake with mascarpone filling is a fun treat. A twist on the classic pumpkin roll recipe, this delicious dessert is filled with both mascarpone and cream cheese and flavored with anise.
Pumpkin Roll Cake
Mascarpone Filling
Pumpkin Roll Cake
Preheat the oven to 350° and line a jelly roll pan or half sheet pan with parchment paper and spray the paper generously with baking spray.
In a stand mixer or hand mixer, beat the eggs on high for 5 minutes until fluffy and pale yellow.
Turn the mixer down to low and slowly pour in the sugar. Increase the speed to medium and beat for an additional 2 minutes. Turn off the mixer and using a rubber spatula or wooden spoon, fold in the pumpkin puree and anise extract.
In separate mixing bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the pumpkin batter and gently fold together until all ingredients are well incorporated and no dry ingredient pockets remain.
Pour the batter into the prepared sheet pan and spread it around into an even layer.
Bake the cake in the preheated oven for about 15 minutes, until cake is cooked through and slightly browned around the edges.
While the cake is baking, lay a large thin kitchen towel on the counter and sprinkle it generously with powdered sugar.
When the cake is done baking, remove it from the oven and allow it to cool for 2 minutes.
Carefully run a knife around the edges of the cake to make sure it is released from the sides of the pan and gently turn the cake out onto the towel sprinkled with powdered sugar.
Remove the paper from the back of the cake and starting on the short side of the cake, roll up the cake with the towel.
Allow the cake to cool completely, while rolled with up in the towel, while you make the filling.
Mascarpone Filling
While the cake is cooling, combine the mascarpone cheese, whipped cream cheese, butter, powdered sugar and vanilla in a medium sized bowl. Using a hand mixer or stand mixer, beat on high until ingredients are thoroughly combined and fluffy.
Once the cake has completely cooled, unroll the cake and spread the filling mixture evenly over the exposed side of the cake.
Using the towel as a guide, gently roll the cake back up with the filling on the inside. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight for best results.
When the cake is completely chilled, remove the plastic wrap and slice into servings.
