desserts

Pumpkin Spice Chinese Cake Roll

Name: Pumpkin Spice Chinese Cake Roll
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: Canadian,Chinese,
Ingredients: 1; 4 eggs separated; 1/4 cup (60 ml) vegetable oil; 1/4 cup (60 ml) milk; 1/3 cup (65 g) cake flour; 1/3 cup (65 g) granulated sugar; 1/8 tsp (1/2 ml) artificial vanilla extract (club house); 1/2 container about 4 ounces/112g) frozen whipped topping thawed; 1 tsp (5 ml) pumpkin pie spice (club house); 2 tbsps (30 ml) pumpkin puree; 2 tsps (10 ml) icing sugar

Recipe and Photo Credit: Qing Zeng (@qingaling).

15 min

PREP TIME

25 min

COOK TIME

10

INGREDIENTS

Ingredients
Preparation
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INGREDIENTS 6 SERVINGS

4 eggs , separated
1/4 cup (60 milliliters) vegetable oil
1/4 cup (60 milliliters) milk
1/3 cup (65 grams) cake flour
1/3 cup (65 grams) granulated sugar
1/8 teaspoon (1/2 milliliters) Artificial Vanilla Extract
1/2 container about 4 ounces/112g) frozen whipped topping , thawed
1 teaspoon (5 milliliters) Pumpkin Pie Spice
2 tablespoons (30 milliliters) pumpkin puree
2 teaspoons (10 milliliters) icing sugar

What you'll need

Preparation

1 Preheat oven to 340°F (170°C). Mix oil and milk in large bowl. Sift in cake flour. Add egg yolks and vanilla, stirring to mix well.
2 Beat egg whites with an electric mixer until foamy. Add granulated sugar, beating until stiff peaks form.
3 Slowly fold egg whites into flour mixture. Spread batter mixture onto a shallow rectangular baking tray lined with parchment paper.
4 Bake 25 minutes until golden brown. Remove from pan but do not remove parchment paper. Cool completely on a wire rack.
5 Meanwhile, stir pumpkin puree and Pumpkin Pie Spice into whipped topping. Add pumpkin puree and powdered sugar, stirring until well blended.
6 Spread pumpkin whipped topping mixture evenly over the cooled cake. Roll cake into a cylinder, wrap with parchment and refrigerate 1 hour to chill.
7 Remove from parchment and place on serving platter. Sprinkle with icing sugar to serve.