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.
Ingredients
Mix up these ingredients the night before. And pull out a stick of butter to sit out overnight to soften.
- 1 heavy cup fresh milled flour 130g I milled 40g soft white & 90g spelt
- 1/2 cup brown sugar 90g
- 1/2 cup sourdough starter 113g
- 1/2 can plain pumpkin 120g
The Next Morning
- 3 eggs 150g
- 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 113g
- 3/4 cup powdered sugar 87g
- 2 tsp vanilla
- 8 oz cream cheese 226g (room temp) I love to use my homemade cream cheese.
Instructions
The Night Before
- Mill the 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 use a mix of most any wheat varieties for this recipe.
To make this without sourdough starter: Sub the sourdough starter for 56g of fresh milled flour & 56 grams of buttermilk, yogurt, sour cream, or milk+1 tsp white vinegar. Then, mix the batter up all in one day. Allow it to sit for 15 minutes before baking.