8ozCool Whipyou can substitute real whipped cream here to make the topping even fluffier
2-3Tablespoonscaramel sauce
Instructions
Pumpkin Cream Cheese Filling
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 at least 30 minutes.
Chocolate Sponge Cake
Preheat oven to 375 degrees. Spray a large rimmed cookie sheet (half sheet pan) 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 ½ 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 ⅓ 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.
Cake Assembly
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.
Notes
FAQsDo I have to use a jelly roll pan?Yes, in the majority of sponge cake recipes used for swiss rolls, the recipe will call for the amount of batter that will fill the smaller jelly roll pan. However, this recipe is specifically written for the more common half sheet pan or rimmed cookie sheet.How do I keep the cake from cracking?There are several reasons why a roll cake can crack. One the cake has been overbaked. The second is not rolling it in a towel or parchment paper as soon as the cake comes out of the oven. The warm cake will roll easily and create a little muscle memory so rerolling after the filling is easier.How long will this swiss roll last?The cake will keep 3-4 days in the refrigerator or up to 3 months in the freezer.What other fillings can I use?Just about any filling can be used. Try whipped cream, plain or flavored with extract, apple pie filling, lemon filling, your favorite jam or even more chocolate (I prefer white for a better swirl effect).