desserts

Pumpkin Spice Chinese Cake Roll

Recipe and Photo Credit: Qing Zeng (@qingaling).
15 min
PREP TIME
25 min
COOK TIME
10
INGREDIENTS
6
Servings

INGREDIENTS

  • 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
  • 1/2 container about 4 ounces/112g) frozen whipped topping thawed
  • 1 tsp (5 ml) Pumpkin Pie Spice
  • 2 tbsps (30 ml) pumpkin puree
  • 2 tsps (10 ml) icing sugar

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.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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