Squash roulade with vanilla cream

Name: Squash roulade with vanilla cream
Prep time: 30 min
Total time: 226 min
Yield: 8
Ingredients: 200 g sugar; 120 g white flour; 1 tsp baking powder; 1 tsp sodium bicarbonate; 100 g icing sugar; ¼ tsp bourbon vanilla sugar; 150 g pumpkin puree; 4 eggs; 150 g mascarpone; 80 g cream cheese; 60 g butter; 1 tsp cinnamon; 1 pinch salt

desserts Baking sweet bake

Total: 3 hr 46 min. | Active: 30 min.

vegetarian

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As someone who is not a huge fan of summer, I can hardly wait for September and the first autumn produce. Squash is my favourite and I use it in everything as soon as I can. It goes in my first soups of the season, my bread dough and my cakes. In this recipe, it's one of the ingredients of the roulade sponge that is filled with a delicious vanilla cream. This soft, moist roulade goes perfectly with a steaming mug of tea on a rainy afternoon.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 8 pieces

Sponge mixture
200 g	sugar
4	eggs
150 g	pumpkin puree
120 g	white flour
1 tsp	baking powder
1 tsp	sodium bicarbonate
1 tsp	cinnamon
1 pinch	salt

Filling
150 g	mascarpone
80 g	cream cheese
60 g	butter, soft
100 g	icing sugar
¼ tsp	bourbon vanilla sugar

How it's done

Sponge mixture

Beat the sugar and eggs using the whisk on a mixer, continue to beat until the mixture is pale and foamy. Stir in the squash puree. Mix the flour, baking powder, sodium bicarbonate, cinnamon and salt. Sieve the flour mixture into the batter and fold in carefully using a spatula. Spread the sponge mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.

To bake

Approx. 16 mins. in the centre of an oven preheated to 180°C. Remove the sponge from the oven, allow to cool briefly. Tip the sponge onto a fresh piece of baking paper, carefully remove the top sheet of baking paper. Roll up the sponge from a narrow end, chill for approx. 1 hr.

Filling

Mix the mascarpone, cream cheese, butter, icing sugar and vanilla sugar until smooth. Carefully roll out the cold sponge, spread with the cream and roll back up using the baking paper. Cover and chill for approx. 2 hrs.

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