Flumpkin Roll
Ingredients for the Cake:
Nonstick vegetable oil spray
3/4 cup cake flour (3 ounces)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
6 large eggs, separated
1/3 cup sugar
1/3 cup dark brown sugar
2/3 cup canned pumpkin
1/8 teaspoon salt
Powdered
sugar
Ingredients for the Fluffy Filling:
1 stick unsalted butter, softened
4 ounces cream cheese, softened
1 cup Marshmallow Fluff
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4
cups powdered sugar, sifted
For
Cake:
Preheat oven to 375°F. Spray a rimmed baking sheet with nonstick spray.
Sift flour, cinnamon, and nutmeg into small bowl. With an electric
mixer, beat egg yolks, sugar and brown sugar in another bowl until very
thick, about 3 minutes. On low speed, mix in pumpkin, then gradually
add dry ingredients just until incorporated. Using clean dry beaters
and a clean bowl, beat egg whites and salt just until you get stiff
peaks. Fold egg whites into batter in 3 additions. Transfer batter to
pan, spreading to the corners with a spatula. Bake until toothpick
inserted comes out clean, 10-12 minutes.
Place a smooth kitchen towel on table and
dust it with powdered sugar. Loosen edges of the cake with a spatula,
and flip it over onto the towel. Fold towel over 1 short side of cake.
Starting with that side, roll the cake up in the towel, like you’re
making sushi. Arrange cake seam-side down and cool for about an hour.
For
Filling:
With
electric mixer, beat butter and cream cheese at medium speed until
smooth. Add Marshmallow Fluff, vanilla, and salt and beat until
everything’s blended. Reduce speed to low and gradually add powdered
sugar, beating until smooth.
Unroll
cake and spread fluffy filling over, leaving about 1 inch free on each
edge. Starting at 1 short side and using the towel to make it nice and
tight, roll up the cake again. Place cake seam-side down on platter.
Refrigerate for a little while to let it firm up, then slice and enjoy
the fluffy goodness.
