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.
What are you now thinking, go and make it. Please share your making experience with us here in comment box; I love to hear from my readers.
Eggless Pumpkin Cake RollCourse: Dessert, CakeCuisine: World
This delicious, yummy, hygiene, homemade Eggless Pumpkin Cake Roll is perfect for sweet tooth. Can have as dessert on any home party or dinner.
Canned Pumpkin Puree – ¾ cup
All Purpose Flour (मैदा) – ¾ cup
Cinnamon(दालचीनी) Powder – ½ tsp.
Baking Soda – ½ tsp.
Baking Powder – ¼ tsp.
Ginger(अदरक) Powder – ¼ tsp.
Vanilla Essence – 3 tsp.
Whipped Cream – 1 cup
Butter (मक्खन) – 3 tbsp.
Coconut Oil (नारियल का तेल) – 3 tbsp.
Icing Sugar – ¼ + 1 ½ cups
Sugar (चीनी) – ⅔ cup
Salt (नमक) – A pinch
- 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.
- If there is leftover pumpkin cake roll, then store it in refrigerator by again rapping on plastic wrap.
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