Pumpkin and Ricotta Sweet Roll: The Secret for a Sponge Cake that Rolls Without Breaking
This recipe is not just an autumn classic, but the one that made me literally fall in love with baking.
After years of making overly heavy cakes, the Sweet Roll has become my signature dish.
The biggest fear in this preparation is the sponge cake: the risk is that it breaks when rolling, or becomes too gummy or, due to the pumpkin, too moist.
I’ll reveal the secret for a naturally light and soft base that rolls without breaking:
“Dry” Puree: You must quickly cook the pumpkin in the microwave to soften it, then blend it and let it cool before adding it. This removes excess water without overcooking.
Almond Flour: The balance between All-Purpose Flour and Almond Flour (which gives structure and controlled moisture) is crucial for a base that doesn’t break and isn’t gummy.
This recipe is not only butter-free, but it has a good spicy flavor that contrasts nicely with the fresh and fluffy ricotta and cream filling.
Follow my tips and you’ll see the difference in the final result.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Servings for 6 people
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 9 oz pumpkin (cleaned, without skin or seeds)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 eggs
- 3 ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 9 oz ricotta (well drained)
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanillin
Tools
- Food scale
- Bowl
- Immersion blender
- Electric whisk
- Sieve
- Spatula
- Parchment paper
- Baking pan
- 2 Bowls
- Electric whisk
- Colander
PUMPKIN SWEET ROLL Procedure
Cut the cleaned pumpkin into small pieces. Place it in a microwave-safe bowl, cover with plastic wrap (or a lid) and cook for about 6 minutes (time depends on the microwave) until tender but still brightly colored. Blend immediately to obtain a smooth and homogeneous puree. Let it cool.
In a large bowl, beat the eggs with the brown sugar and granulated sugar using electric whisks. Work the mixture for a long time, until it is light, fluffy, and tripled in volume.
In a small bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture, stirring gently with a spatula. Finally, incorporate the pumpkin puree and flavor with finely chopped (or ground) cloves.
Pour the batter into a 13.5 x 10-inch baking pan lined with parchment paper. Smooth the surface evenly. Bake in a preheated static oven at 375°F for 15 minutes.
While the cake is baking, prepare the cream. Whip the heavy cream with the powdered sugar until firm peaks form. Gently fold it into the well-drained ricotta, mixing softly from bottom to top. Flavor with vanilla and refrigerate the cream for at least two hours.
As soon as baked, immediately remove the cake from the pan. Using the parchment paper and a clean kitchen towel, roll the cake on itself while it is still hot. Let it cool completely wrapped in the towel. Once cooled, carefully unroll it and evenly spread the ricotta cream. Roll up again (this time without squeezing too tightly). Refrigerate for at least a couple of hours (or better, overnight). Serve the roll sliced, decorated with a sprinkle of powdered sugar.
Notes on Ingredients and Suggested Substitutions
Pumpkin: Ideally, use a sweet and low-moisture pumpkin like Delica or Butternut. If using a wetter pumpkin, squeeze the puree in a clean cloth to remove excess moisture.
Almond Flour: Provides softness and excellent aroma. It can be replaced with the same amount (50 g) of hazelnut flour or alternatively, with another 50 g of all-purpose flour (the roll will be less aromatic but still good).
Spices: Cloves are perfect, but you can replace or combine them with a level teaspoon of cinnamon powder and a pinch of nutmeg for a typically autumnal spice mix.
Ricotta: Always choose very fresh ricotta and, if necessary, let it drain in a colander in the fridge for at least 4 hours before using it.
Storage
The Pumpkin Sweet Roll with Ricotta Cream, thanks to its fresh filling, should be stored in the refrigerator. Well covered with plastic wrap or in an airtight container, it will keep perfectly for 3-4 days.
It is not recommended to freeze it after filling, as the whipped cream and ricotta would change texture once thawed. You can freeze the sponge cake alone, wrapped in plastic wrap, for up to 1 month.
Recipe Alternatives and Variations
Roll with Mascarpone Filling: For a richer and creamier filling, replace Ricotta with 250 g of Mascarpone (keeping the cream and powdered sugar quantities unchanged).
Crunchy Addition (Walnuts/Pistachios): Before rolling, sprinkle 30 g of chopped walnuts or pistachio granules over the cream.
Chocolate Topping: For a flavor contrast, melt 50 g of dark chocolate and, once the roll is cold and ready, decorate the surface with a drizzle of melted chocolate.
Suggested Uses and Pairings
The pumpkin roll is a versatile dessert, perfect as:
End-of-meal Dessert: Light, fresh, and not too heavy.
Autumn Snack: Paired with a good hot tea or spiced herbal tea.
Gourmet Breakfast: A slice with a cup of coffee.
Pairing: It marries wonderfully with a light dessert wine, like a Moscato d’Asti or, for a more refined touch, a glass of Vin Santo.
Recipe Origins and History
The sweet roll (or Roulade) is a pastry preparation widespread throughout Europe, famous for its thin and flexible base, commonly called sponge cake. The pumpkin version is typically American (Pumpkin Roll), but it has been perfectly embraced by Italian cuisine, especially in the northern regions where pumpkin is a key ingredient in autumn culinary traditions. Using ricotta as a filling adds a distinctive Mediterranean touch.
The Trick to Roll Without Breaking!
This is the highlight of the recipe, the part that often intimidates. The secret to a perfect roll, without cracks and without stress, is the temperature. Remember: the sponge cake must be rolled immediately, just out of the oven, when it’s still very hot! The heat keeps it elastic and shapes it. If you let it cool flat, it will harden and crack at the first attempt to roll. Use the parchment paper on which it was baked as support and a clean kitchen towel to handle the base. Be quick and gentle: success is assured!
FAQ (Frequently Asked Questions)
Can I cook the pumpkin another way if I don’t have a microwave?
Yes, you can bake the pumpkin in the oven at 350°F wrapped in aluminum foil for about 30-40 minutes. Or cook it in a pan with a little water. The important thing is that it is very soft in the end for blending and especially that you let it drain well before using.
The cake broke when I unrolled it to fill it, what did I do wrong?
Most likely you waited too long before rolling it the first time. The cake should be rolled while hot to create the folds; if it cools down flat, it loses elasticity and cracks. Unfortunately, there’s no remedy except to try again, but don’t be discouraged!
How long should it rest in the refrigerator before serving?
Resting in the fridge is crucial for the cream to firm up well and for the roll to maintain its shape when you slice it. I recommend a minimum of 2 hours, but ideally 4 hours or, even better, prepare it the day before and let it rest in the fridge overnight.
