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Description: It’s autumn and I have a good old-fashioned, very indulgent, classic pumpkin roll. Don’t be intimidated if this is your first time making a roulade, it’s much simpler than it may seem! The trick is to roll the cake as soon as it comes out of the oven so it doesn’t crack…


  • 3/4 cup all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin
  • 1/2 tsp vanilla extract


  • 250g mascarpone cheese 
  • 2 tbsp butter, melted
  • 1/2 tsp cinnamon powder 
  • 1/2 tsp vanilla extract
  • 1 cup icing sugar 

Servings 8-10 slices


  • Preheat the oven to 180 degrees C. Line a rectangular tin with parchment paper and spray some cooking oil. Mix the eggs, sugar, pumpkin purée and vanilla extract until smooth.
  • Mix the dry ingredients separately and then combine with wet ingredients together to just mix. Fold the batter evenly on the prepared tin and make it even with a spatula. Bake for 15 minutes until a toothpick inserted comes out clean.
  • Lift the parchment paper and cake immediately out of the pan and transfer on to your work too. Quickly roll the hot cake with the parchment paper. Allow to cool completely on a wire rack.
  • Meanwhile, beat together all the mascarpone filling ingredients mentioned above with an electric whisker until it is smooth.
  • Unroll the cake completely once cool & spread the mascarpone layer evenly on the cake. Roll up the cake without the parchment paper & cover with cling film. Refrigerate for 1-2 hours before serving. This cake can be stored in the refrigerator for 3-4 days.
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