Pumpkin Roll with Chocolate Spread
Baking and Desserts • European
Description
Pumpkin Roll with Chocolate Spread
Ingredients
- Wheat Flour 0 oz
- Ground Almonds 0 oz
- Baking Powder 0 oz
- Caramel Syrup 0 fl oz
- Milk 0 fl oz
- Safflower Oil 0 fl oz
- Chestnut puree 5 oz
- Raw cane sugar 0 oz
- Chocolate eggs 4 pieces
- Salt a pinch
- Meyer Lemon Juice 0.3 teaspoons
- Nutella® 0 oz
Step-by-Step Guide
Step 1
Line a 30x40 cm baking tray with parchment paper. Preheat the oven to 375°F.
Step 2
In a bowl, mix the flour, almonds, and baking powder.
Step 3
In another bowl, combine the caramel syrup, milk, and sunflower oil. Add the pumpkin puree, then the flour mixture. Mix well and add the egg yolks. Mix again until well combined.
Step 4
In a bowl, beat the egg whites with salt and lemon juice until stiff peaks form. Gradually add the sugar while continuing to beat.
Step 5
Gently fold in one third of the egg whites into the batter and mix.
Step 6
Pour the batter onto the prepared baking tray and spread evenly. Bake for 15 minutes until done.
Step 7
Remove from the oven, let it cool slightly, and flip the cake onto a new sheet of parchment paper.
Step 8
Carefully remove the old sheet of paper and trim any burnt or tough edges around the perimeter.
Step 9
Spread chocolate spread over the cake and roll it tightly. Chill for about 1 hour and cut into pieces.
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