Cardamom Pumpkin Roll with Brown Butter Mascarpone Filling

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (includes cooling)
• Serving Size: 1 slice
• Number of Servings: 8–10

Ingredients

For the Pumpkin Cake:

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup pumpkin puree

• 1 teaspoon vanilla extract

• Powdered sugar (for dusting)

For the Brown Butter Mascarpone Filling:

• 1/2 cup unsalted butter

• 8 ounces mascarpone cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

Instructions

Prepare the Pumpkin Cake:

1. Preheat the oven: Set your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, cinnamon, and salt. Set aside.
3. Beat wet ingredients: In a large bowl, beat the eggs and sugar until thick and pale, about 3 minutes. Stir in the pumpkin puree and vanilla extract until combined.
4. Combine: Gradually add the dry ingredients to the wet ingredients, folding gently until no streaks remain.
5. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes, or until the cake springs back when lightly touched.
6. Roll the cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel and peel off the parchment paper. Roll the cake tightly in the towel (starting from a short end) and let it cool completely.

Make the Brown Butter Mascarpone Filling:

1. Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.
2. Mix the filling: In a mixing bowl, beat the mascarpone, powdered sugar, vanilla, and salt until smooth. Gradually add the cooled brown butter and beat until fully incorporated.

Assemble the Pumpkin Roll:

1. Unroll the cake: Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
2. Re-roll: Gently roll the cake back up (without the towel) and place it seam-side down on a serving platter.
3. Chill: Refrigerate for at least 30 minutes to set before slicing.

Tips for Success

• Use room-temperature ingredients: They mix more easily, creating a smoother batter and filling.
• Don’t overbake: Overbaking can make the cake too dry and prone to cracking when rolled.
• Work quickly: Roll the cake while it’s still warm to avoid breaking.

Variations

• Spiced twist: Add ground ginger or nutmeg to the cake batter for extra warmth.
• Cream cheese filling: Substitute cream cheese for mascarpone for a tangier flavor.
• Nutty addition: Sprinkle chopped pecans or walnuts over the filling before rolling.

Serving Suggestions

Serve this Cardamom Pumpkin Roll with:

• A dollop of whipped cream for extra indulgence.
• Warm caramel or chocolate drizzle for added sweetness.
• Freshly brewed coffee or spiced chai for a cozy pairing.

FAQs About Cardamom Pumpkin Roll

Can I make this cake ahead of time?

Yes, the roll can be made a day in advance and stored in the refrigerator.

How do I prevent the cake from cracking?

Rolling the cake while it’s warm is key to avoiding cracks.

Can I freeze the pumpkin roll?

Absolutely. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

What if I don’t have cardamom?

You can substitute with an equal amount of nutmeg or allspice for a similar flavor profile.