Seasonal Spice
This recipe is a follow-up to the classic raspberry roulade recipe we posted recently (find it here). As we were making that roulade, we thought, why not change it up a bit? So, here is our ~seasonal~ pumpkin spice roulade. The sponge is flavored with a bit of pumpkin pie spice, and the filling is a really delicious orange marmalade. This is the perfect cake for fall – we hope you try it!
Tips & Tricks
The recipe is super straightforward. In step 4, carefully fold in the dry ingredients so you don’t deflate the eggs. And pay close attention to the sponge in the oven. If you overbake it, you will have a tough and cracked final cake! Oh, and we followed this recipe by Cooking LSL for our candied blood orange slices and they turned out great! We hope you try this recipe. If you do, let us know in the comments and be sure to leave a rating below! Tag us on Instagram if you make the recipe!
Pumpkin Spice Roulade
Ingredients
SPONGE
- 4 large eggs (room temperature)
- 130 grams (2/3 cup) sugar
- 1 tsp vanilla extract
- 130 grams (about 1 cup) flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
FILLING & DECORATION
- 300 grams orange marmalade
- 50 g melted chocolate (optional)
- Candied blood oranges (optional)
Instructions
- Preheat your oven to 390 F (200 C).
- Add your eggs and sugar to the bowl of a stand mixer. Beat until light and fluffy and tripled in size (about 5 minutes). Add your vanilla extract and mix to combine.
- Meanwhile, measure out your flour, baking powder, salt, and pumpkin spice in a medium mixing bowl and whisk to combine.
- Sift your dry ingredients into your egg mixture in two parts, folding gently to combine.
- Spread your batter onto a parchment lined rectangular baking sheet, aiming for about half an inch thickness.
- Bake for 6-8 minutes – make sure not to overbake! Check it right after 6 minutes. Overbaking will make this sponge tough.
- Once your sponge is baked, let it cool for just a few minutes and then turn out onto a piece of parchment paper dusted with icing sugar or granulated sugar. You want to do this while the sponge is still warm, so it doesn’t crack later!
- Roll up your sponge and parchment paper along the short edge. Let it cool completely in its rolled up shape.
- Once it has cooled, unroll and spread the jam evenly across the sponge.
- Carefully roll up your sponge again, the same way you did the first time, but without the parchment paper.
- Decorate by topping with melted chocolate and candied orange slices – or however you would like! – and serve with whipped cream for extra indulgence!
