Delightful Halal Pumpkin Roll Cake Recipe

On Feb 2, 2025 6 0

Welcome to the heartwarming world of autumn baking! As the leaves turn golden and the air gets crisper, there’s nothing quite like the comforting aroma of pumpkin spice filling your kitchen. Today, we are going to bake a truly delightful treat: a Halal Pumpkin Roll Cake. This isn’t just any cake; it’s a swirl of moist pumpkin-spiced sponge cake embracing a luscious cream cheese filling, dusted with cinnamon, and topped with fluffy whipped cream. Perfect for cozy evenings, festive gatherings, or simply to indulge in the flavors of the season, this pumpkin roll cake is sure to become a cherished recipe in your collection. It’s easier than you might think, and with this step-by-step guide, you’ll be impressing your family and friends with your baking skills in no time. Let’s embark on this baking adventure together and make a masterpiece that’s both delicious and Halal-compliant.

Ingredients

To bring this scrumptious Halal Pumpkin Roll Cake to life, you’ll need the following ingredients. We’ve ensured that all components are Halal, making it a treat everyone can enjoy with peace of mind.

For the Pumpkin Cake:

All-Purpose Flour: 1 cup (125g), plus extra for dusting – Provides the structure of our cake.
Baking Powder: 1 teaspoon – A leavening agent to make the cake light and airy.
Baking Soda: ½ teaspoon – Another leavening agent, working in tandem with baking powder.
Ground Cinnamon: 1 teaspoon – For that classic warm cinnamon spice.
Ground Ginger: ½ teaspoon – Adds a hint of spicy warmth.
Ground Nutmeg: ¼ teaspoon – A touch of nutty, aromatic spice.
Salt: ¼ teaspoon – Enhances the flavors of the spices and other ingredients.
Eggs: 3 large – Binds the ingredients and adds richness and moisture. Ensure they are from a Halal source.
Granulated Sugar: 1 cup (200g) – Sweetens the cake and adds moisture.
Pumpkin Puree: 1 cup (245g) – The star ingredient, providing flavor, color, and moisture. Make sure it’s 100% pumpkin puree, not pumpkin pie filling.
Vegetable Oil: ½ cup (120ml) – Adds moisture and tenderness to the cake. Use Halal-certified vegetable oil.

For the Cream Cheese Filling:

Cream Cheese: 8 ounces (225g), softened – The creamy, tangy base of our filling. Ensure it’s Halal cream cheese.
Unsalted Butter: ½ cup (113g), softened – Adds richness and smooth texture to the filling. Use Halal-certified unsalted butter.
Powdered Sugar: 3 cups (360g) – Sweetens and thickens the filling.
Vanilla Extract: 1 teaspoon – Enhances the sweetness and adds a lovely aroma to the filling. Use Halal-certified vanilla extract.

For Decoration (Optional):

Powdered Sugar: For dusting – Adds a delicate sweetness and visual appeal.
Ground Cinnamon: For dusting – Enhances the pumpkin spice flavor and aroma.
Whipped Cream: For topping – Adds a light and airy finish. Ensure it’s Halal whipped cream or make your own using Halal heavy cream and sugar.
Cinnamon Sticks: For garnish – Adds a rustic and decorative touch.
Star Anise: For garnish – Adds a beautiful and aromatic touch, complementing the spices.

Instructions

Let’s roll up our sleeves and get baking! Follow these detailed steps to create your own magnificent Halal Pumpkin Roll Cake.

Prepare the Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides for easy removal later. Grease the parchment paper as well. This ensures the cake doesn’t stick and is easy to lift out.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk thoroughly to ensure all spices are evenly distributed throughout the flour. This step is crucial for a well-flavored cake.
Combine Wet Ingredients: In a large bowl, beat the eggs and sugar together with an electric mixer until light and pale yellow. This incorporates air and creates a light texture. Then, beat in the pumpkin puree and vegetable oil until well combined. Ensure everything is smoothly mixed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough cake. Mix until you just see no more streaks of flour.
Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread it to the edges. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be springy to the touch and lightly golden brown. Keep an eye on it to prevent overbaking, which can make it dry and prone to cracking.
Prepare for Rolling: While the cake is baking, lay a clean kitchen towel (or parchment paper) on a flat surface and generously dust it with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper from the bottom of the cake (now facing up).
Roll the Cake: Starting from one of the short ends, gently roll the cake up in the towel. Roll it snugly but not too tightly, so it doesn’t crack. Rolling it while warm helps it to take shape and prevents cracking later. Let the rolled cake cool completely in the towel on a wire rack. This is a crucial step to train the cake to hold its rolled shape.
Make the Cream Cheese Filling: While the cake is cooling, prepare the filling. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract. Taste and adjust sweetness if needed.
Unroll and Fill: Once the cake is completely cool, gently unroll it. Be careful as you unroll to prevent cracking. Spread the cream cheese filling evenly over the cake, leaving about ½ inch border at one of the short ends to prevent filling from squeezing out when you re-roll.
Re-roll and Chill: Carefully re-roll the cake, this time without the towel. Start from the same short end you started rolling from earlier. Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling allows the cake to set and the flavors to meld together beautifully.
Decorate and Serve: Before serving, remove the cake from the refrigerator and unwrap it. Trim the ends of the roll for a neat appearance, if desired. Dust the top of the roll generously with powdered sugar and ground cinnamon. You can also pipe whipped cream on top for an extra touch of elegance and flavor. Garnish with cinnamon sticks and star anise, if desired. Slice the cake into 1-inch thick slices and serve. It pairs perfectly with a cup of warm coffee or tea.

Tips for the Perfect Pumpkin Roll Cake

Don’t Overbake: Overbaking is the enemy of a moist pumpkin roll cake. Bake just until a toothpick comes out clean. Overbaked cake is dry and more prone to cracking when rolled.
Roll While Warm: Rolling the cake while it’s still warm is essential. It’s more pliable when warm and less likely to crack.
Cool Completely Before Filling: Make sure the cake is completely cooled before adding the filling. Warm cake will melt the cream cheese filling, making it runny and difficult to work with.
Generous Powdered Sugar: Dusting the towel and the cake with powdered sugar is important to prevent sticking and cracking.
Chill Time is Key: Chilling the rolled cake is crucial for it to set properly. Don’t rush this step. The longer it chills, the easier it will be to slice and serve, and the better the flavors will meld.
Variations: Feel free to add chopped nuts like pecans or walnuts to the filling for added texture and flavor. You can also use different spices like cloves or allspice to customize the spice blend to your liking. For a richer filling, you could incorporate a bit of brown sugar along with powdered sugar.

Serving Suggestions

This Halal Pumpkin Roll Cake is a versatile dessert that can be enjoyed in various ways.

Classic Slice: Simply slice and serve as is, perhaps with a dusting of extra cinnamon or powdered sugar.
With Whipped Cream: Top each slice with a dollop of freshly whipped cream for an extra layer of indulgence.
Coffee or Tea Pairing: Enjoy it with a warm cup of coffee, tea, or a spiced latte to complement the flavors of pumpkin and spice.
Dessert Platter: Include slices of pumpkin roll cake on a dessert platter along with other fall-themed treats like cookies or mini pies.

Halal Compliance

We are committed to ensuring that this recipe adheres to Halal dietary guidelines. All ingredients listed are Halal-compliant. The eggs, butter, cream cheese, vanilla extract, vegetable oil, and other components are sourced and prepared in accordance with Islamic principles. You can enjoy this delightful Pumpkin Roll Cake with confidence, knowing it is both delicious and Halal.

Enjoy baking and savoring this delightful Halal Pumpkin Roll Cake!