Pumpkin Pecan Pinwheel Cake

For the cake roll:
4 egg yolks
2 large eggs
½ cup sugar
3/4 cup sifted cake flour
¼ cup finely ground pecans
1 tsp each, baking powder and salt
1 tsp vanilla extract
1 ½ tbsp freshly squeezed orange juice
2 tsp vegetable oil
1 ¼ cup powdered sugar

For filling:
1 cup whipping cream
1 tbsp sugar
4 oz mascarpone cheese, room temperature, cut into small cubes
3 tbsp Trader Joe Pumpkin Butter
1 tbsp Egg Nog
1 (15 oz) can Trader Joe’s Organic Pumpkin
½ cup chopped and toasted pecans

Preheat oven to 375 degrees. Line a 15x10” jelly roll pan with parchment paper and completely coat with nonstick cooking spray.
Place egg yolks and eggs in mixing bowl and beat on high until thick and lemon colored. With beaters running, gradually add sugar to mixture.
Sift cake flour, pecans, baking powder and salt together in bowl, fold dry ingredients into egg mixture. Fold in vanilla extract, orange juice and vegetable oil into batter, mixing until well incorporated. Spread batter evenly in prepared pan and place in oven to bake for 10 minutes, toothpick inserted in middle should come out clean. Remove from oven and let cool slightly.

Take a clean dish towel and lie out on counter top, place powdered sugar into hand sifter and sift powdered sugar out in a 15x10” rectangle. Invert cake onto powdered towel, gently peel parchment paper off of cake and tightly roll cake and towel in jelly roll fashion, place wrapped cake on rack to cool completely.

Make pumpkin cream filling by beating whipping cream in chilled metal bowl until stiff peaks form, fold in sugar and beat in mascarpone cheese, pumpkin butter and Egg Nog, fold in pumpkin and pecans.
Gently unfold cake and spread Pumpkin Pecan filling evenly over surface of cake, leaving ¼” border, roll tightly and place seam side down on serving dish. Dust with a little more powder sugar and cut into 8 serving pieces.



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