Part 1: Pumpkin Roll
Ingredients
Method- 205g Granulated Sugar
- 150g Eggs
- 155g Pumpkin Puree
- 100g All-Purpose Flour
- 2g Baking Powder
- 3g Baking Soda
- 1g Cinnamon Powder
- 1g Allspice
- 1.5g Salt
- 10g Vanilla Extract
- Preheat the oven to 180°C/350°F.
- In a stand mixer fitted with a whisk attachment, start whipping the eggs, vanilla extract, and sugar. Keep whipping until light and fluffy.
- In the meantime, sift all the dry ingredients and set them aside.
- Add pumpkin puree to the beating eggs and whip until incorporated.
- Using a rubber spatula, fold in the dry ingredients.
- Transfer to a baking tray and bake for 10-15 minutes.
- Remove from the baking pan and let cool down.
Part 2: Rich Terracotta Filling
Ingredients
Method- 100g Butter
- 130g Cream Cheese
- 200g Powder Sugar
- 10g Vanilla Paste
- 85g deZaan Rich Terracotta Cocoa Powder
- In a stand mixer fitted with a paddle attachment, start creaming the butter and cream cheese, then add the powder sugar and vanilla paste. Keep creaming until smooth.
- Finish by adding the sifted deZaan cocoa powder and mix until smooth.
Part 3: Assembly
Method- Spread the Rich Terracotta filling on top of the pumpkin sponge. Roll the sponge as tight as possible and cut the ends.
- Sprinkle with deZaan cocoa powder and confectioner’s sugar and enjoy.
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