Thanksgiving is Mother’s favorite holiday, and like clockwork on the first day of November we receive our invitation to her feast. I’m the desserts-bringer and each year I try to think up something a little different and unexpected. This Swiss roll fits my criteria of 1.) delicious 2.) season-appropriate, and 3.) looks pretty on the dessert buffet.
I’ve said it before, and my feelings have not changed over the course of many years of baking and blogging – I truly enjoy the process of making cake rolls. It’s not as difficult as it looks! A standing mixer will do all of the egg-whipping required which takes about five minutes on high speed. And the cake takes a mere 12 minutes to bake!
Buttercream is my weakness, and I could eat this pumpkin buttercream on toast for breakfast (and maybe I have). It only takes a few ingredients such as pumpkin puree, spices, icing sugar, and the magic ingredient in any good buttercream – a big ol’ stick of butter! Whip it to oblivion with the pumpkin puree and you’ll be rewarded with silky goodness.
The filled Swiss roll should be rolled and wrapped in plastic film and chilled until the butter firms, about 1 hour. This makes the pumpkin roll easy to slice.
I like to slice away both ends of the cake roll after refrigeration to neaten the presentation (plus, I get to eat the cake scraps!). I couldn’t resist drenching the cake in chocolate ganache. Pumpkin and chocolate together is a personal favorite of mine!
Whipped cream and sprinkles are always a good idea!
The chocolate rolled wafers on top may be gilding the lily, but I like their twisty spiral appearance with the cake’s interior. The finished cake tastes like a pumpkin version of a popular name brand cream-filled snack cake. It’s wonderful with coffee, and would make a delicious alternative to pumpkin pie at Thanksgiving!
Pumpkin Buttercream Swiss Roll
- 15×10 jelly roll pan
For the Cake:
- 4 eggs
- 3/4 cup 150g granulated sugar
- 1 tablespoon oil
- 2 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup 96g all-purpose flour
- 1/4 cup 25g dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup 30g powdered sugar
For the Pumpkin Buttercream:
- 3 tablespoons pumpkin puree
- 1/2 cup 113g unsalted butter
- 3-4 cups 380-500g powdered sugar
- 2-3 drops orange gel food color
- 1 tablespoon pumpkin pie spice
For the Decoration:
- 1 cup 6 oz. semisweet chocolate, chopped
- 6 tablespoons heavy cream
- 1 1/2 cups 12 oz. whipped cream
- 1/4 cup 40g chocolate sprinkles
- 2 rolled wafer cookies
- To make the cake, preheat oven to 350°F. Butter 15×10-inch jelly roll pan and line with parchment paper.
- Place eggs in large bowl; beat using electric mixer on high speed 5 minutes. The whipped eggs will become thick and lightened in color. With the mixer still running, slowly add sugar and oil, followed by buttermilk and vanilla.
- In a separate bowl, sift together flour, cocoa, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and smooth evenly with a rubber spatula. Bake 12-15 minutes. Cake is done when it springs back when pressed with fingers.
- Sprinkle a tea towel with powdered sugar and rub sugar into towel with your hands. Immediately turn cake out onto the sugar-covered tea towel. Peel off the parchment paper and roll cake into the tea towel, beginning at the narrow end. Place rolled cake on a wire rack, seam-side down, and let cool completely while you make the pumpkin buttercream.
- To make the buttercream, place pumpkin puree and butter in large bowl and whip together using an electric mixer on high speed. Gradually add in powdered sugar a little at a time. Add just enough to make a thick buttercream of piping consistency; you may not have to use all of the powdered sugar. Add a few drops of orange gel food color if desired. Finally, add pumpkin pie spice and whip again on high speed. Transfer buttercream to a piping bag with 1/2-inch hole cut in the end of the bag.
- To assemble cake, gently unroll the cake and pipe buttercream over top of cake. Roll the cake back up and wrap in plastic wrap. Refrigerate until the frosting is firm, about 1 hour.
- Combine semisweet chocolate and heavy cream in a microwave-safe bowl and heat at 100% power, at 30 second intervals until the mixture is hot but not boiling (about 1 minute total). Let the bowl of cream and chocolate stand for one minute before whisking together. Place the chilled cake on a wire rack and place the rack on a baking sheet larger than the rack. Pour the ganache over the cake until it is completely covered. To garnish, dollop or pipe whipped cream on top of the cake and add chocolate sprinkles. Place the two wafer cookies, crossed, on top of the cake as a final flourish.