8ozCool Whipyou can substitute real whipped cream here to make the topping even fluffier
Pumpkin Cheesecake (save time and make the day before)
In the bowl of an electric mixer, beat cream cheese until smooth and creamy.
Add pumpkin, sugar, spices and extract and beat until well mixed.
Fold in whipped topping until just combined.
Place in a covered container in the refrigerator for 30 minutes or overnight.
Chocolate Sponge Cake
Preheat oven to 375 degrees. Spray a large cookie sheet, one with sides, with nonstick spray. Line bottom with a silicone mat or parchment paper and spray with nonstick spray as well.
In a medium bowl, mix together flour, cocoa, baking powder & soda and salt. Set aside.
Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup sugar slowly and continue beating until stiff peaks form. Set aside.
In a large bowl, beat egg yolks with vanilla for 5 minutes, adding remaining 1/3 cup sugar after the first 3 minutes.
Add dry ingredients alternately with water and continue to beat until mixture is smooth.
Fold egg whites into chocolate batter and blend well.
Pour into prepared pan and spread evenly.
Bake 12-13 minutes or until center of cake springs back when lightly touched or you can check to see if the cake is pulling away slightly from sides of pan.
While cake is baking, spread a linen towel with 2 tablespoons of powdered sugar. When cake is done, remove from oven, place towel over the cake then place another cookie sheet on top. Flip over carefully. Remove silicone mat or parchment paper.
Spray a clean piece of parchment paper with nonstick spray and place over cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on wire rack to cool completely.
Unwrap chocolate sponge cake carefully. Remove parchment paper from top but leave on linen towel.
Spread pumpkin cheesecake mixture evenly over cake.
Roll back up using the linen towel to help you lift the cake without breaking it and to keep the roll even.
Place carefully on a long white serving plate.
To Make Topping simply mix Cool Whip or whipped cream with caramel sauce and spread over cake.
Decorate with your favorite sprinkles.
Frequently Asked Questions
What is a Swiss Roll?
The cake is believed to have originated somewhere in Central Europe, most likely Austria. It's a thin sheet of sponge cake spread with jam and rolled into a log then sliced to create a spiral effect.
How do you roll a Swiss Roll Cake?
When the cake first comes out of the oven it is soft and pliable. Place a linen towel that has been sprinkled with powdered sugar over the top of the cake Place another cookie sheet over the towel and turn gently. Remove the silicone mat or parchment paper from the top of the cake. Place another clean piece of parchment paper that has been sprayed with nonstick spray over the top then carefully, using the linen towel to help lift the cake, slowly roll into a log. This will help keep the cake in a log form and it will be easy to form again once the filling is applied.
How long will a Chocolate Cake Roll last?
It keeps up to 3-4 days, covered in the refrigerator.
How do I keep my Swiss Roll from sticking to the paper?
Once baked, sprinkle a linen towel with confectioner's sugar before laying on top of warm cake. After turning cake over, remove old parchment or silicone mat and apply new sheet of parchment paper, sprayed generously with nonstick spray.