Pumpkin Jelly Roll Cake
A light and flavorful pumpkin jelly roll cake featuring warm spices and a tender sponge, perfect for autumn gatherings or holiday desserts with a dusting of powdered sugar.
Ingredients
Instructions
- Mix dry ingredients (flour, cinnamon, ginger, nutmeg, salt) together in a bowl.
- Beat eggs and sugar together for 5 minutes until thickened.
- Stir in pumpkin and lemon juice into the egg mixture.
- Fold in the dry ingredients gently until just combined.
- Grease and flour a jelly roll pan.
- Pour the batter into the prepared pan and sprinkle with chopped nuts on top.
- Bake at 375°F (190°C) for 15 minutes until lightly golden.
- Cool slightly, then sprinkle with powdered sugar.
- Turn out the cake onto a towel dusted with powdered sugar.
- Roll the cake in the towel from the long side to form a spiral.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. If you want to add more flavor, try incorporating a dash of allspice or cloves. For a nut-free version, you can omit the chopped nuts or replace them with seeds like pumpkin or sunflower. Make sure to roll the cake while it's still warm to prevent cracking.
Serving Suggestions
Serve the pumpkin jelly roll cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider dusting it with extra powdered sugar or drizzling with caramel sauce. This cake is perfect for holiday gatherings or as a sweet treat alongside American recipes.
Storage & Reheating
Store any leftover pumpkin jelly roll cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To enjoy it later, simply reheat individual slices in the microwave for 10-15 seconds, or enjoy it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Jelly Roll Cake contains roughly 319 calories, with 6g protein, 49g carbohydrates, and 12g fat. It is a good source of protein (12% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 946mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to roast and mash the pumpkin until smooth, then measure 2/3 cup for the recipe. This will add a fresh flavor, but ensure the puree is not too watery.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use a flaxseed meal or chia seed mixture. Combine 1 tablespoon of either with 2.5 tablespoons of water and let it sit for 5 minutes to thicken. This will help bind the ingredients similarly to eggs.
How do I prevent my cake from cracking when rolling?
To prevent cracking, roll the cake while it is still warm and use a clean kitchen towel dusted with powdered sugar. Make sure to roll it gently and not too tightly. If you do experience cracks, you can simply cover them with whipped cream or frosting for a beautiful presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).