Pumpkin Roll with Caramel Coffee Cream

I had never made a rolled cake before so, figured what better excuse than quarantine and honestly, it turned out super well. 

Pumpkin Roll with Caramel Coffee Cream

Link here

Total Time: 3 hours (with cooling)

Ingredients:

Cake - 

Unsalted butter for greasing

1 1/4 cups all purpose flour

1 tsp cinnamon

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup pumpkin puree

3 eggs

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

powdered sugar for dusting

Filling - 

1/2 cup sugar

1/4 cup heavy cream

1 tbsp butter

2 tsp finely ground coffee

8 ounces cream cheese

1/4 cup powdered sugar

Assembly - 

1/2 cup heavy cream

powdered sugar

Directions:

1. Heat oven to 350. Butter baking sheet, add parchment paper, and then butter parchment

2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.

3. Spread the batter onto the prepared sheet in an even layer. (It's so thin!) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.

4. Put clean towel on work surface and dust with powdered sugar.

5. Carefully remove cake from oven and put onto the towel. Roll from the short edge into a spiral, taking care not to compress it and then move it to a rack to cool.

5. After the cake is cooling, make the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)

6. Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into a bowl.  Let the caramel cool for a few minutes but don’t let it cool completely, as it will harden.

7. Add cream cheese a few pieces at a time until all is incorporated. Then transfer to a smaller bowl and cool completely (about 1 hour).

8. When you're ready to assemble, whip 1/2 cup heavy cream to a stiff peak and mix into the cream cheese mixture.

9. Carefully unroll the care and spread filling evenly over the cake. Then roll it back up without the dish towel. Trim about 1 inch from each end and transfer to a serving plate. Sprinkle with powdered sugar

10. Enjoy!