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Sourdough Starter Pumpkin Roll Cake
If you love pumpkin and working with sourdough, then you have to try this amazing sourdough pumpkin roll made with fresh milled flour! It is out of this world good! It was gone the first day I made it.
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
1
day
d
1
hour
hr
34
minutes
mins
Course
Dessert
Servings
9
Ingredients
Mix up these ingredients the night before. And pull out a stick of butter to sit out overnight to soften.
1
cup
fresh milled flour (130g total)
Mill 1/3 cup soft white wheat & 1/3 cup spelt fine to make a total of 1 cup of flour
1/2
cup
brown sugar (90g)
1/2
cup
sourdough starter (113g)
1/2
can
plain pumpkin (120g)
The Next Morning
3
eggs
1/2
cup
sugar (90g)
1/4
tsp
salt
1
TBSP
pumpkin spice
2
tsp
vanilla
I love to use my homemade vanilla
1
tsp
baking soda
Ingredients For The Filling
1/2
cup
softened butter
3/4
cup
powdered sugar
2
tsp
vanilla
8
oz
cream cheese room temp
I love to use my homemade cream cheese.
Instructions
The Night Before
Mill 1/3 cup soft white wheat & 1/3 cup spelt fine to make a total of 1 cup fresh milled flour.
Put the flour into a bowl, and add sourdough starter, brown sugar, and plain pumpkin. Mix to combine
Let sit covered, at room temperature overnight, or up to 24 hours.
The next morning
Preheat your oven to 375 degrees F
Add eggs, salt, pumpkin spice, vanilla, sugar. Mix all these to incorporate.
Line a jelly roll pan (or 9x13 if that's all you have) with parchment paper.
Add the baking soda in last, and mix in.
Then pour the batter into the lined baking sheet.
Bake for 15 minutes
Pull the roll cake out after it is done (not jiggly in the center) DO NOT OVER BAKE!
Right away, carefully roll the cake up (try not to burn yourself)
Let the roll cake cool completely.
While cake is cooling mix up the filling.
In a mixer, whip up softened butter, then add the powdered sugar, and vanilla. Continue to whip until light and fluffy.
Then add the softened cream cheese, and whip until incorporated.
After the cake is cool, unroll it gently, and fill.
After filled, roll the cake back up, and put it in the fridge for at least 1 hour to setup.
Video
Notes
You can make this recipe with regular white flour, you just may need to adjust your flour amounts.
Keyword
muffin, pumpkin pie, pumpkin roll, sourdough