Pumpkin Roll is a very popular traditional dessert in various regions of Latin America, especially in Mexico and some Caribbean countries. Its origin dates back to the combination of European flavors with native ingredients, such as pumpkin, which has been a fundamental part of the diet since pre-Columbian times. In Mexico, it is commonly known as "rollo de calabaza," while in countries like Puerto Rico and Cuba, the dessert can be found in similar variations under the name "brazo gitano de calabaza" or simply "pumpkin roll." This recipe has evolved from the original preparation that used fresh pumpkin to the modern version that incorporates canned pumpkin to make it easier to prepare. It is a sweet treat highly appreciated during fall and Christmas holidays for its warm and spicy flavor.
Pumpkin roll ii
How to Make Pumpkin Roll
To begin, beat eggs and sugar until you get a fluffy mixture.
Add canned pumpkin and lemon juice, mixing well. Then incorporate the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt, integrating them carefully.
Spread the mixture onto a 10x15 cm jelly roll pan, previously greased and lined with wax paper.
Bake at 375°F (190°C) for 15 minutes.
Remove from the oven and let it cool for 15 minutes.
Roll the cake with the help of a kitchen towel or wax paper and let it cool for 10 more minutes so it sets without breaking.
Prepare the filling by beating cream cheese and margarine until you get a creamy texture.
Add powdered sugar and vanilla, and continue beating until the mixture is smooth and homogeneous.
Carefully unroll the cake and spread the filling evenly over the surface.
Roll the filled cake again and refrigerate for at least one hour before serving, so the filling sets and the flavors meld.
Ingredients (14)
- Eggs
- Sugar
- Canned Pumpkin
- Lemon Juice
- Flour
- Baking Powder
- Cinnamon
- Ginger
- Nutmeg
- Salt
- Cream Cheese
- Margarine
- Powdered Sugar
- Vanilla
Instructions (14 steps)
- 1 Beat eggs and sugar
- 2 Add pumpkin and lemon juice
- 3 mixing well
- 4 then the dry ingredients
- 5 Spread the mixture in a greased 10x15 jelly roll pan lined with wax paper
- 6 Bake at 375 for 15 minutes
- 7 Remove
- 8 let cool for 15 minutes
- 9 Roll the cake in a kitchen towel or wax paper and let cool for 10 more minutes
- 10 Filling: beat cream cheese and margarine
- 11 Add sugar and vanilla
- 12 Beat until smooth
- 13 Unroll the cake and spread the filling evenly
- 14 Roll again and refrigerate for at least one hour before serving