🍽️ Hokkaido Pumpkin Roll with Cream Cheese Filling

Name: Hokkaido Pumpkin Roll with Cream Cheese Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small Hokkaido pumpkin (approx. 350 g); 4 eggs; 80 g raw cane sugar; 2 pinches vanilla powder; 1 pinch salt; 1 tsp cinnamon; 250 g wheat flour Type 1050; 1 tsp baking powder; 70 g butter; 450 g cream cheese; 60 g powdered sugar (from raw cane sugar)

286 kcal · 30 min · 4 servings

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Ingredients

1 small Hokkaido pumpkin (approx. 350 g)
4 eggs
80 g raw cane sugar
2 pinches vanilla powder
1 pinch salt
1 tsp cinnamon
250 g wheat flour Type 1050
1 tsp baking powder
70 g butter
450 g cream cheese
60 g powdered sugar (from raw cane sugar)

Instructions

1. Cut the Hokkaido pumpkin in half and remove the seeds with a spoon.
2. Cut each pumpkin half into 6 wedges.
3. Place the wedges on a baking sheet lined with baking paper.
4. Preheat the oven to 180 °C (160 °C with fan or gas mark 3).
5. Bake the pumpkin for about 30 minutes until tender.
6. Remove the pumpkin from the oven and let it cool slightly.
7. Peel the skin off the pumpkin flesh.
8. Puree the pumpkin flesh finely with a hand blender.
9. Separate the eggs and set the yolks aside.
10. Whisk the egg yolks with 30 g sugar and a pinch of vanilla until frothy.
11. Fold in the 250 g pumpkin puree and cinnamon into the yolk mixture.
12. Whisk the egg whites with the remaining sugar and a pinch of salt until stiff peaks form.
13. Gently fold the egg whites into the yolk mixture.
14. Sift the flour and mix it with the baking powder.
15. Fold the flour mixture into the egg mixture.
16. Spread the mixture evenly onto a baking sheet lined with baking paper.
17. Bake the dough in the preheated oven at 200 °C (180 °C with fan, gas mark 3) on the middle rack for about 15 minutes.
18. Remove the tray from the oven and carefully loosen the sponge cake from the sheet.
19. Let the sponge cake cool down.
20. Invert the sponge cake and carefully peel off the baking paper.
21. Beat the butter until white and frothy.
22. Stir in 50 g powdered sugar gradually into the butter.
23. Stir cream cheese and the remaining vanilla into the butter cream.
24. Spread the cream cheese mixture evenly over the cooled sponge cake.
25. Carefully roll up the sponge cake.
26. Place the roll in the refrigerator for 1 hour.
27. Dust the roll with the remaining powdered sugar.
28. Slice the roll into 2 cm thick pieces.
29. Serve the slices.

Nutrition per serving

kcal: 286
Protein: 9 g · Fett/Fat: 16 g · Carbs: 27 g