I’m a big fan off The Hummingbird Bakery and their wonderful videos that show simple instructions for how to create some of their best cakes. This video for Pumpkin & Cream Cheese Roulade is no exception, and I like it even more that it uses some more savoury ingredients alongside butter, eggs and icing sugar.
The Video & How To Make It
After whisking together the eggs and sugar, pumpkin purée is folded in. Then plain flour, cinnamon and bicarbonate of soda is folded in and poured into a flat tin to bake. This is the roulade which is laid on parchment or a tea towel dusted in icing sugar and rolled, beginning at the narrow edge and left to cool completely.
For the filling, whisk together icing sugar, butter, vanilla extract and cream cheese. Gently unroll the roulade, add the frosting (spreading evenly), re-roll and then slice.
Recipe and Cookbook
For the exact measurements, timings and recipe you’ll need to refer to the Hummingbird Bakery Home Sweet Home cook book. This link is to Amazon UK where the book is currently available for around £15 (originally £25) in hardback.
If you haven’t already seen it, check out the Hummingbird Bakery Carrot Cake video I posted about last year.
If you’ve tried this recipe, let me know in the comments how it was for you. See you again soon!