Patterned Pumpkin Roll

Patterned Pumpkin Roll

Ingredients

For the Pattern Batter:

    1.5 oz butter (3 TBSP) at room temperature
    3 egg whites at room temperature
    2 oz powdered sugar (1/2 cup)
    3 oz all-purpose flour (2/3 cup)
    Gel food coloring I used Americolor Ivory, Egg Yellow, Pumpkin, Super Red, and Chocolate Brown

For the Pumpkin Cake:

    3.3 oz all-purpose flour (3/4 cup)
    ½ tsp baking powder
    ½ tsp baking soda
    2 tsp pumpkin pie spice
    ½ tsp salt
    7 oz granulated sugar (1 cup)
    2 TBSP brown sugar
    3 eggs at room temperature
    5.5 oz pumpkin puree (2/3 cup)
    1 tsp vanilla extract
    Powdered sugar

For the Pumpkin Spice Filling:

    4 oz butter at room temperature
    6 oz powdered sugar (1 ½ cup)
    ¼ tsp salt
    ¼ cup International Delight Pumpkin Pie Spice Creamer
    4 oz full-fat cream cheese at room temperature

Instructions

To Make the Pattern Batter:

mix all ingredients in a very medium bowl. mix with a hand mixer or stand mixer till the batter is swish. don't keep mixture once it’s homogenized, or it would begin to separate.
Divide the batter into four parts. Add gel coloring and stir till you've got four vivacious time of year colours. I used Americolor gels within the following combinations: Ivory + Egg Yellow to create yellow, Ivory + Pumpkin to create orange, Ivory + Super Red to create red, and Chocolate Brown + Super Red to create burgundy. Place the colours in piping luggage fitted with alittle spherical tip – I used a #2 piping tip.
Place your style model on a 10x15-inch jelly roll pan, and place a bit of parchment over it. (Alternately, draw a style on the rear aspect of a bit of parchment paper.) Spray baking spray or slippy spray on the piece of parchment, and wipe it gently with towel to get rid of excess.
Trace the pattern along with your batter. If you wish to draw outlines with one color and fill in with another, draw the outlines initial and freeze for 15-20 minutes, then add the filler color on high. Once your pattern is complete, freeze the pan for a minimum of twenty minutes to line the batter. (Longer is okay). whereas the pan is within the deep freezer, build the pumpkin cake batter.

To Make the Pumpkin Cake:

heat the kitchen appliance to 350 F. Sift along the flour, leavening, sodium bicarbonate, spice, and salt in a very medium bowl, and put aside.
Place each sugars and also the eggs within the bowl of a stand mixer fitted with a paddle attachment, and beat them along for three minutes till thick and lightweight yellow. Add the pumpkin and flavourer, and blend till combined.
Add the flour to the mixer, and blend on low speed simply till combined. Scrape down all-time low and sides of the bowl with a spatula to end mixture the batter.
Scrape the pumpkin cake batter directly on high of the pattern you piped within the baking sheet. swish it into a skinny, even layer. Bake for 16-18 minutes, till the cake starts to darken on the perimeters and it springs back once gently ironed within the middle.
As presently because the cake is completed, it’s vital that you simply work quickly, whereas it's still hot, to induce it out of the pan and roll it up. If you wait too long, it'll principally like crack.
Once the cake is out of the kitchen appliance, straightaway run a knife round the edges to loosen it from the pan. Spray a bit of parchment or waxed paper with slippy preparation spray, and place it on high of the cake. place a baking sheet or chopping board on high of the parchment, and punctiliously flip the cake inverted, that the high of the cake is resting on the chopping board. take away the jelly roll pan and set it aside.
Peel the parchment off of all-time low of the cake, revealing the planning. Sprinkle the highest of the cake generously with granulated sugar. Take a cotton towel and sprinkle each side with a generous quantity of granulated sugar too, rubbing it into the towel. Place the sweet towel on high of the planning. place a chopping board or baking sheet on high of the towel, and another time flip the cake over—now the towel ought to get on all-time low, and also the cake ought to be right aspect up.
take away the parchment from the highest of the cake. beginning on the thin edge, fastidiously roll the cake and also the towel up along. Refrigerate the cake for a minimum of associate degree hour. It ought to be fully cool before you are trying to unroll it. If you are trying ahead of time, it'll seemingly crack.
whereas you’re looking forward to the cake to chill, build the pumpkin spice filling.

To Make the Pumpkin Spice Filling:

mix the butter, granulated sugar, and salt within the bowl of an oversized stand mixer fitted with the paddle attachment. combine them along on low speed, then bit by bit raise the speed to medium and beat it for four minutes, till the mixture is white and flossy.
Add the pitcher to the bowl. Beat on low speed till it's incorporated. it's traditional for the mixture to appear separated (and, frankly, weird and chunky) at this stage. Once the liquid is mixed in, bit by bit raise the speed to medium and beat for an additional four minutes, till the ice has close, is swish and shiny, and features a stiffer texture.
take away the buttercream from the bowl and add the softened cheese. Beat it with a paddle attachment till you’re certain it’s swish and freed from lumps. flip the mixer to low and add the ice to the cheese in 3-4 batches. Once all of the ice is additional, stop mixture and end stirring by hand. Chill till you’re able to assemble the cake.

To Assemble:

once the cake is totally cool, fastidiously unroll it. Be gentle, since it'll wish to stay to the towel. Some cracking on the highest of the cake (the unornamented side) is traditional. unfold the ice in a fair layer on the cake.
Roll the cake up once more, this point rolling it over itself and not the towel. Brush the highest of the cake with a lightweight layer of straightforward sweetener or pitcher to get rid of the additional granulated sugar and reveal the planning. Wrap the cake in wrapping and refrigerate for a minimum of four hours to firm it up and build it easier to chop.
Cut the cake in 1-inch items and enjoy! The cake will be keep, well-wrapped, within the white goods for up to every week.