Pumpkin Spice Latte Jelly Roll ~ #CakeSliceBakers

This is the last post for our cakes baked from our current book, Maida Heatter's Cakes.  A little bittersweet for me since I just re-joined the #CakeSliceBakers. However, we were given free choice to make any cake we wanted to from the book, and I was excited to make a Jelly Roll.

I have only made two cakes from this book, but wow, it is a fantastic book.  Maida Heatter is a 100-year old bad-ass, self-taught baker. This book has no photos, and it doesn't need them.  You can trust in her recipes, and if you follow the steps, you will have one amazing cake when you are finished.

It was really hard to narrow down my choice, and I kept going back and forth as they all sounded so good.  I finally decided on a Jelly Roll as I had never made one before.  Since it 'tis the season for Pumpkin Spice Lattes, I thought I would marry the two.  I also had a jar of Pumpkin Butter from Trader Joes - something I treasure since we do not have a Trader Joe's here in Hawaii.  Yes, they wear Hawaiian shirts and yet do not grace us with a store, much to the disappointment of everyone here. This butter is so ono!

Maida's recipe called for the yolks and white to be beaten together, something I hadn't really heard of before in a sponge cake, but I trusted her recipe. I loved that everything was mixed in one bowl, and it turned out exactly as a sponge cake should, and rolled up beautifully with no cracks.   I decided to spread a layer of pumpkin butter and then another layer of a whipped cream mixture on top to replicate the Pumpkin Spice Latte.  There wasn't anything about this cake that I would change, although it is going to be a little expensive to buy a ticket to the mainland for another jar of Pumpkin Butter from Trader Joe's ;)

Next month we will be starting a new book. I can't tell you which book it will be just yet, but I can say that now would be an excellent time to join us in our baking adventures. The administrator for the Cake Slice Bakers is Anabel, so if you are interested in joining the group and baking along with us, you can contact her here or let me know and I will make sure she gets your details. We also have a Facebook page which can be found here.  Please scroll down after the recipe to see all the beautiful cakes that were baked this month, and don't forget to check back next month for a big reveal of the book will will be baking from for the next twelve months.

Pumpkin Spice Latte Jelly Roll

(Printer Friendly Recipe)

Ingredients

• 4 eggs, at room temperature
• 6g baking powder
• pinch of salt
• 165g granulated sugar
• 10ml vanilla extract, divided
• 80g sifted cake flour
• Additional granulated sugar for sprinkling on the cake
• 1 285g jar Pumpkin Butter
• 180ml whipping cream
• 15g sugar
• 5g pumpkin pie spice
• 65g cream cheese

Preparation

1. Adjust the oven rack to the center and preheat to 205℃.
2. Spray a 39 x 27 x 2.5 cm jelly roll pan with baking spray. Line it with parchment, making sure that it overlaps a bit on all sides. Butter the parchment with melted butter and set aside.
3. Place the eggs, baking powder, and salt in the bowl of a stand mixer.
4. Beat at high speed for about 3 minutes until very fluffy.
5. Decrease the speed of the mixer and gradually add the 165g sugar.
6. Increase the speed to high and beat for 10 to 12 minutes, until the mixture is quite thick and falls in ribbons when the beaters are raised.
7. Add 5ml vanilla extract, and gently beat on low speed to incorporate.
8. Sift the flour over the batter (yes, sift again as we want a nice soft sponge), and beat on low speed, only until the flour is just incorporated - do not over-beat.
9. Pour the batter into the pan in two long ribbons, and use a spatula to gently spread the batter out and make it even - do not handle more than necessary.
10. Bake for about 10-12 minutes, until the top springs back when lightly pressed and it is a light golden brown.
11. While the cake is baking, add the cream, 15g sugar, pumpkin pie spice, 5ml vanilla extract, and cream cheese to a medium bowl, and using a hand-mixer, beat until stiff peaks form. Refrigerate until needed.
12. Once the cake is done, remove it from the oven and sprinkle with a few spoonfuls of sugar which will keep it from sticking as you invert it. Make sure that there is no cake stuck to the sides of the pan, and if there is, gently run a knife around it to loosen.
13. Cover the pan with a length of parchment paper and then with a large flat cookie sheet (or a large cutting board).
14. Turn the pan and cookie sheet upside down. Remove the pan and gently lift off the parchment liner. 
15. Gently turn the cake back over, and using the parchment paper as a guide,  roll it up from the short end.
16. Place it to cool on the seam of the cake, keeping it wrapped in the parchment paper to hold its shape.
17. Once it is cool, unroll the jelly roll cake and spread the Pumpkin Butter all over the cake, covering all but about half an inch at one short end.  Repeat with the Pumpkin Spice whipped cream - do not overfill your jelly roll.
18. With your hands, re-roll the cake from the narrow end, rolling tightly but gently, and place on a serving platter.

Recipe slightly adapted from Maida Heatter's Cakes.

For US Measurements please click here

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