ATLANTA — Katy Watson and Chrisine Roberts show you how to elevate your Halloween treats:
Spiderweb Pumpkin Roll with Chai Spice Mascarpone Cream
Cake:
- 6 eggs
- 1 ¼ c granulated sugar
- ½ c light brown sugar
- 1 t vanilla
- 1 1/3 c canned pumpkin
- 1.5 cups all-purpose flour
- 1 t baking soda
- 1 t baking powder
- 1 t pumpkin pie spice
- ¾ t salt
- 1.5 T cocoa powder, sifted
Filling
- ¾ cup heavy whipping cream
- 1-2 chai spice tea bags
- 8 oz mascarpone
- ¼ c powdered sugar
Line 17’ x 10” sheet pan with parchment paper. Heat oven to 375 degrees.
Combine eggs through pumpkin in a large bowl and mix well with a hand mixer or stand mixer. In a separate bowl, whisk together flour through salt. Slowly mix flour mixture into pumpkin mixture, just until combined.
Remove approximately ¾ cup of batter and stir in cocoa powder, adding additional cocoa as needed to reach desired color/texture. Place mixture into piping bag or bottle and pipe desired design onto parchment paper-lined sheet pan. Bake 1-2 minutes and remove pan from oven. Very gently, pour remaining pumpkin batter over design, using a spatula to gently spread batter to edges of pan.
Bake until cake springs back to touch and toothpick inserted into center comes out clean, about 15-20 minutes. Allow cake to cool slightly until easy to handle then tightly roll cake in parchment paper into a roll while cake is still warm. Allow cake to cool completely. Unroll; fill with cream and reroll filled cake. Refrigerate and allow cake filling to set up, about 2-3 hours. Slice and serve. Refrigerate any leftovers.
Filling:
Heat cream until just before it begins to simmer. Add tea bags; steep 2-3 minutes then remove tea bags and discard. Chill cream until very cold. Beat mascarpone with powdered sugar. Slowly add in chilled cream and beat until light and fluffy.