Eggless Pumpkin Cake Roll

Eggless Pumpkin Cake Roll – did you ever think about making eggless pumpkin cake roll!!! If yes, then here it is the recipe. The delicious, yummy, hygiene cake roll; which your family must love.

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Eggless Pumpkin Cake Roll

Recipe by VipashaCourse: Dessert, CakeCuisine: World
Servings

20

servings
Prep time

20

minutes
Cooking time

3

hours 
Calories

320

kcal
Total time

3

hours 

20

minutes

This delicious, yummy, hygiene, homemade Eggless Pumpkin Cake Roll is perfect for sweet tooth. Can have as dessert on any home party or dinner.

Ingredients

Directions

  • In a bowl add All-purpose flour (मैदा), cinnamon (दालचीनी) powder, baking soda, baking powder, ginger (अदरक) powder, ¼ cup icing sugar and salt. Mix well.
  • In another bowl take canned pumpkin puree and sugar. Mix well.
  • Now add melted coconut oil, 2 tsp. vanilla essence. Mix very well.
  • Combine these two bowl mixture together and mix well until completely blended.
  • Take jelly roll pan and spray oil on it. Line pan with wax paper and spray oil on it also.
  • Spread the batter on this oil spray pan evenly with spatula to make a very thin sheet.
  • Now bake it on preheated oven to 180° C for 15-20 minute or until a toothpick inserted in the centre of the cake comes out clean.
  • Take pan out of oven and immediately loosen cake from sides of pan with the help of knife and invert on a towel dusted with powdered sugar. Remove wax paper and roll up towel and cake. Cool completely on wire rack, seam-side down.
  • Meanwhile prepare the cream cheese filling, in a large bowl take whipped cream and butter. Mix well with blender to make creamy mixture.
  • Add the remaining icing sugar and vanilla essence. Mix very well.
  • Refrigerate it for 20-30 to firm up, but filling must be creamy and easy to spread.
  • Unroll the cool cake sheet and spread the filling over it evenly.
  • Re-roll the creamy filled cake sheet without towel and wrap it with plastic wrap.
  • Cover it with aluminium foil and towel; now store the roll in refrigerator for 2 hours.
  • After two hours remove the roll from towel, aluminium foil and plastic wrap. Cut and serve cool.

Notes

  • If there is leftover pumpkin cake roll, then store it in refrigerator by again rapping on plastic wrap.

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