Spicy Pumpkin Roulade Recipe

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Spicy Pumpkin Roulade
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Ingredients
24
Count
Nutrition
437
Calories
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437.37 Kcal (1831 kJ)
Calories from fat 211.7 Kcal
% Daily Value*
Total Fat 23.52g 36%
Cholesterol 284.05mg 95%
Sodium 229.24mg 10%
Potassium 533.37mg 11%
Total Carbs 46.39g 15%
Sugars 29.1g 116%
Dietary Fiber 1.11g 4%
Protein 11.9g 24%
Vitamin C 18.6mg 31%
Iron 1.6mg 9%
Calcium 122.2mg 12%
Amount Per 100 g
Calories 205.36 Kcal (860 kJ)
Calories from fat 99.4 Kcal
% Daily Value*
Total Fat 11.04g 36%
Cholesterol 133.37mg 95%
Sodium 107.64mg 10%
Potassium 250.43mg 11%
Total Carbs 21.78g 15%
Sugars 13.66g 116%
Dietary Fiber 0.52g 4%
Protein 5.59g 24%
Vitamin C 8.7mg 31%
Iron 0.7mg 9%
Calcium 57.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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