It’s the first day of Fall! Bring out the sweaters, change the candles throughout the house and start making pumpkin everything! haha. We’re doing the happy dance over here because it’s finally Fall! Our weather has been cooling down and it’s totally putting me into the “Fall” mood. So what better way to celebrate the first day of Fall than with a #SundaySupper dedicated to just that! Our group has brought some pretty fantastic “Fall” dishes for today. You can find them all at the bottom of this post.
I know that everything around the “food blogosphere” is getting ready to explode with all things Pumpkin, if it hasn’t already done that. I’ve seen a few pumpkin recipes and I’ve even posted one, but I don’t think we’ve quite reached the whole pumpkin invasion that’s getting ready to hit the internet.
So for today, I have a pumpkin recipe for you *surprise, surprise* haha. But there isn’t really any pumpkin in this “swiss roll” style cake. It’s just covered in cute little orange pumpkins!
I can’t get over how cute this cake is! Those little pumpkins just have me grinning from ear to ear.
I know that some people may look at this cake and think “That is way to much work”. But it’s actually very simple and hardly took anytime to make at all. An impressive dessert that’s quick and easy? Yes! *I think it’s “impressive” anyways haha.
The pumpkins on the cake are cake. I piped them onto wax paper (on a baking sheet with a pumpkin template under the wax paper), placed the baking sheet into the freezer and frozen them for about 20 minutes. After making the chocolate sponge cake batter, I carefully spread the batter over the frozen pumpkins and then baked the cake. 🙂
I’ve included a link to the template that I made for the pumpkins. You can get it here. Print that pumpkin template out and place that under the wax paper.
- Don’t over bake. If you over bake this cake it will crack when you try to roll it. I baked mine for 7 minutes.
- For my Filling I combined a can of cream cheese icing and a can of caramel apple icing in the bowl of a mixer and whipped them together on high for 2-3 minutes. But you could also use the filling recipe on this roll cake recipe (Click Here).
- Try different shaped and patterns for your cakes! Hearts, Smiley Faces, Clovers, Gingerbread men! The possibilities are endless!
- Fill and roll the cake while it is still warm!
Chocolate “Pumpkin” Swiss Roll Cake
Chocolate "Pumpkin" Swiss Roll Cake
This Chocolate "Pumpkin" Swiss Roll Cake is a chocolate sponge cake that's been dotted with little orange pumpkins and filled with chocolate buttercream!
FOR THE PUMPKIN AND DOTS PATTERN:
- 1 egg
- 2 tablespoons sugar
- 1/3 cup flour
- 1 tablespoon melted butter
- Orange food coloring
- Green food coloring
- 4 egg whites
- 1 tablespoon sugar
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1/2 cup flour
- 1/4 cup dark cocoa powder
- 1 can cream cheese icing
- 1 can Caramel Apple icing
Pre-heat the oven to 400F.
In a medium bowl, mix together 1 egg, 2 tablespoons sugar, 1/3 cup flour and 1 tablespoon melted butter. Mix well.
Spoon out 1 tablespoon of batter into a small bowl and tint it green. Tint the rest orange.
Lay the pumpkin template onto the baking sheet. Cover with wax paper (or parchment paper).
Scoop the orange batter into a plastic sandwich bag. Cut a small hole into the tip of the bag. Following the pumpkin template pipe the pumpkins onto the wax paper. Also pipe the orange dots. Next spoon the green batter into a plastic sandwich bag. Cut a small hole into the tip of the bag. Pipe green steams onto each pumpkin.
Place baking sheet into the freezer. Freeze for 20 minutes.
While the pumpkins are freezing, make the sponge cake batter.
In the bowl of a mixer combine the egg whites and 1 tablespoon of sugar. Mix on medium speed until the egg whites form soft peaks. (Maybe about 5 minutes)
In a medium bowl, whisk by hand the egg yolks and 1/2 cup sugar until the eggs yolks are a pale yellow color. Whisk in the 1/4 cup melted butter.
Fold in the egg whites.
Fold in the flour and cocoa powder.
Mix slowly until everything is incorporated.
Remove the baking sheet from the freezer and carefully spread the chocolate batter over the pumpkins. Spread the batter evenly on the baking sheet.
Bake for 7-8 minutes. Do not over bake.
Carefully remove the cooked cake from the oven.
Lay another piece of wax paper onto a flat surface. Flip the cake over onto the wax paper and carefully peel the wax paper off of the cake revealing the pumpkins. Flip the cake over again so that the pumpkins are on the bottom of the cake.
Spread the filling over the entire cake. Starting on the edge without the pumpkins, start to roll the cake "jelly roll style".
Roll until you reach the end. Place the cake on a flat surface with the seam down.
Wrap in plastic wrap and place in the fridge until ready to serve.
You'll also need:
- Wax Paper
- Baking sheet with edges
- Plastic sandwich bag or piping bag
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