Inside Out Pumpkin Roll
Prep time
Cook time
Total time
This light and airy inside out pumpkin roll has a genoise cake wrapped around a rich pumpkin buttercream and topped with a cinnamon whipped cream.
Serves: 1 cake
For the sponge cake (adapted, barely, from The Baking Bible by Rose Levy Beranbaum):
  • ⅓ cup cake flour
  • 2 ½ tablespoons cornstarch
  • 5 large eggs, separated, at room temperature
  • ½ cup plus 1 tablespoon powdered sugar, divided
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
For the vanilla syrup:
  • 2 tablespoons sugar
  • ¼ cup water
  • 1 tablespoon vanilla extract
For the pumpkin buttercream:
  • ⅓ cup sugar
  • 2 large egg whites
  • Pinch of salt
  • 12 tablespoons unsalted butter, softened and cut into 12 pieces
  • ⅔ cup pumpkin puree
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cloves
For the cinnamon whipped cream:
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • 1½ teaspoon cinnamon
For the sponge cake (Adapted from The Baking Bible):
  1. Preheat the oven to 450°F and line an 11 x 17 inch rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the cake flour and cornstarch.
  3. Place the egg yolks and ¼ cup of the egg whites and ½ cup of the sugar in the bowl of a stand mixer. Beat on high speed until thick, fluffy and tripled in volume, 5-6 minutes. Lower the speed and add the vanilla. Scrape this into a large bowl and clean the stand mixer.
  4. Sift half of the flour over the egg mixture. If you don’t have a sifter, place the flour in a large sieve and gently knock the sides until the flour mixture is through. Use a spatula to gently fold the flour in until it has almost all disappeared. Add the rest of the flour and repeat.
  5. In the clean stand mixer, beat the remaining egg whites and cream of tarter on medium-low speed until foamy, then increase the speed to medium-high and beat until soft peaks form. Gradually beat in the remaining 1 tablespoon of sugar and continue beating until stiff peaks form.
  6. Gently fold the meringue into the batter, then scrape the batter onto the baking sheet and smooth as evenly as possible with the spatula.
  7. Bake for 7-9 minutes. The cake should be a very light golden brown and the center should spring back when lightly poked.
  8. Pick up the ends of the parchment paper and remove the cake from the pan and place it on the countertop. Sprinkle it with powdered sugar. Flip the baking pan over and put plastic wrap on top of the entire surface. Set up a cooling rack and put a kitchen towel over it. Flip the cake over onto the plastic wrap, then flip the cooling wrap over and place it, kitchen towel side down, on top of the cake. Re-flip the cake over so that it is on top of the towel. Roll up the cake, starting on one of the short sides and making sure that you spread your hands along it to make sure that you are rolling it evenly. Let the cake cool wrapped up in the towel.
For the pumpkin buttercream (adapted from Cook’s Illustrated):
  1. Combine sugar, egg whites, and salt in a large metal bowl. Set the bowl over a saucepan with an inch of simmering water. Whisk the egg whites gently and constantly until the mixture is thickened and foamy, 2 to 3 minutes. Remove from the heat.
  2. Using a hand mixer, whisk on medium speed until the mixture is like shaving cream. This should take about 5 minutes. Add the butter one piece at a time until the frosting is smooth and creamy.
  3. Add the pumpkin puree, vanilla, cinnamon, nutmeg, allspice, and cloves and mix until combined, then increase the speed to medium-high and beat until the frosting is light and and fluffy, another 30 seconds.
For the cinnamon whipped cream:
  1. Place the heavy cream in a medium bowl or in the bowl of a stand mixer. Whisk on medium-high speed until the cream forms stiff peaks, about 4 minutes. Add the cinnamon and sugar and whisk to combine.
To assemble:
  1. Carefully unroll the cake and remove the towel. With an offset spatula, spread the pumpkin buttercream over the cake, leaving ½ inch margins along all the sides.
  2. Slowly roll up the cake, starting with one of the short ends. Place the cake seam-side down on your serving platter. Place the whipped cream into a pastry bag and pipe it onto your cake in whatever pattern you like. I used a large star tip and made rosettes. Slice and serve!
Notes: You could make a simple vanilla sugar syrup to brush over the cake before rolling for added sweetness, or add some booze to it for a more grown-up cake.
Recipe by Today We Bake at