This pumpkin roulade with cream cheese filling may look and sound “fancy,” but it is surprisingly easy to make and will be a show stopper on any dessert table.
This pumpkin roulade with cream cheese filling is a slight adaptation of a recipe shared by Kathy G. & Company, a well-known Birmingham-based catering company. When I saw this recipe years ago, I made it for a dinner party, and it got RAVES from guests! It is fabulous!
Roulade is a French term referring to either a thin piece of meat rolled around a filling of some sort (i.e breadcrumbs, mushrooms, cheese) or a soufflé-like cake that is rolled around a typically sweet filling. Although a roulade looks complicated, it really isn’t. It just requires a few simple steps that anyone can easily master.
Cake Rolling Tips: The following tips will make the process more foolproof.
- Roll the cake while it is still warm.
- Dust the (clean) towel liberally with powdered sugar before rolling the cake.
- Leave the cake “rolled” in the towel for at least 15 minutes so that it will cool.
- When cooled, gently and slowly unroll the cake.
I hope this recipe turns out well for you; I’d love to hear from you if you make it (and please send pics)! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!