Recipes Pumpkin Roll Cake with Brown Butter Cream Cheese Frosting and Candied Walnuts 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: What does Dhoni have to do with dark chocolate? admin April 6, 2021 New Recipe: Foodies around the corner – INDIA New England News admin February 1, 2022 Turkish Cheese Roll Pastry AKA Sigara Börek October 13, 2021 New Recipe: Marcus Rashford and Tom Kerridge are working together to help families beat child food poverty admin April 19, 2021 New Recipe: Official Witcher recipe book being cooked up admin April 5, 2022 New Recipe: Recipes with Julie Van Rosendaal: Banana bread admin February 16, 2022 About The Author More from this Author One Response reddituser246 September 25, 2021 [recipe](https://bakerinretrograde.wordpress.com/2021/09/24/pumpkin-roll-cake-with-brown-butter-cream-cheese-frosting-and-candied-walnuts/) Cake: Ingredients – 3/4 cup all-purpose flour (94 g) – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp ground cinnamon – 1/4 tsp nutmeg – 1/4 tsp salt – 3 large eggs – 1 cup granulated sugar (200 g) – 2/3 cup pumpkin puree (150 g) – 2 tsp vanilla extract Directions 1) Pre-heat your oven to 375 degrees F (190 degrees C). Grease a 10 by 15 inch (25 by 38 cm) jelly roll pan and lay a piece of parchment on it. Grease the parchment so the cake does not stick to it. 2) In a large bowl, sift together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Then whisk to incorporate. 3) In a separate bowl, combine your eggs and sugar. Beat with your mixer on high until mixture becomes pale yellow and thick (about 2 minutes). 4) Beat in your pumpkin purée and vanilla extract until incorporated. 5) Using a rubber spatula or wooden spoon, gently fold in your flour mixture until just combined. 6) Pour your batter into your parchment-lined baking pan. Use a rubber or offset spatula to smooth out the batter into each edge and corner of the pan. 7) Bake for 11-15 minutes. You know the cake is done when the center of the cake springs back when gently pressed. Avoid over-baking the cake because this can lead to cracking when trying to roll it. 8) After your cake comes out of the oven, loosen the edges with a knife or offset spatula. Then take another baking pan of equal or larger size and line it with parchment. Invert this pan so the parchment is now lying underneath and place them on top of your sheet of cake. Holding the cake between the two baking pans, carefully flip the entire thing upside-down and peel back the original layer of parchment. Taking one of the shorter ends, roll up the cake while it is still warm in the new layer of parchment and let cool completely while you work on the frosting. Frosting: Ingredients – 1 package of cream cheese, softened (about 8 oz or 226 g) – 1/2 cup unsalted butter (113 g) – 1 cup powdered sugar (130 g) – 1 tsp vanilla extract – Pinch of salt Directions 1) In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Take off the heat and transfer to a bowl. Let the browned butter cool in the fridge until it is no longer liquid but still soft (about 30 minutes). 2) With your mixer on high, beat together your softened cream cheese and browned butter until smooth, about 2 minutes. 3) Add in your powdered sugar and beat on low until smooth and combined. (If your frosting looks too thin or loose, add in more sugar a little bit at a time.) 4) Lastly, beat in your vanilla and salt. Stick your frosting in the fridge while you candy the walnuts. Candied Walnuts: Ingredients – 1/2 cup sugar (100 g) – 1/4 cup water (59 ml) – Pinch of salt – 1/2 cup chopped walnuts (56 g) Directions 1) Line a baking sheet with parchment. 2) Place sugar, water, and salt into a medium sauce pan. Stir to combine. Then turn heat on to medium. 3) Allow the mixture to come to a boil. 4) Once at a boil, add in your walnuts and allow them to coat in the sugar syrup until the sugar turns golden-brown. 5) Turn off the heat and using two forks, carefully take out the walnut pieces, a few at a time and lay them on the parchment-lined sheet. Use the forks to break up any large clusters of nuts so they can cool down individually, rather than stay as large clumps. 6) Once the nuts have cooled down and the coating has set, you are ready to assemble. Assembly: 1) Unroll your completely cooled pumpkin cake. 2) Spread your cream cheese frosting in an even layer across the top of the cake, leaving a small border all around the edges. 3) Sprinkle your candied walnuts pieces on top of the layer of cream cheese frosting. Try to get it as evenly dispersed as possible. 4) Roll the cake back up as you peel back the parchment. You should end with the cake lying seam-side down. 5) Let chill in the fridge for at least 20 minutes to allow the cake to set before slicing. Before serving, dust with powdered sugar and trim off the end pieces of the cake with a sharp knife to expose the beautiful swirl inside. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.