Pumpkin Roll Recipe - Afghan Style - Kaddu Masala

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

Preheat the oven to 400°F (204°C).

Prepare a 10x15 jelly roll pan with parchment paper and oil.

In a mixing bowl, combine 4 room temperature eggs and beat until foamy.

Sprinkle granulated sugar into the egg mixture and beat for about 5 minutes until light and creamy.

Add saffron steeped in hot water to the egg mixture.

Sift together flour, baking powder, salt, cinnamon, and cardamom, then gently fold into the egg mixture until just combined.

Pour the batter into the prepared pan and bake for 15 minutes, checking at 12 minutes.

Once baked, sprinkle confectioners sugar on a clean dishcloth and invert the cake onto it.

Roll the cake while warm and let it cool on a wire rack.

For the filling, mix together half a cup of canned pumpkin, cream cheese, powdered sugar, and vanilla extract until smooth.

Unroll the cooled cake, spread the filling evenly, and re-roll the cake.

Sprinkle powdered sugar mixed with cardamom on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens