On a roll
… sweet roll.
Pumpkin and carrot roll
500 g pumpkin, peeled and pitted (400g when cooked)
300 g carrot, peeled (200g when cooked)
350 g sugar
40 g cornstarch
25 g melted butter
1 tsp powdered/grated fresh ginger
1 tsp powdered cinnamon
Pre-heat the oven to 180ºC.
Grease and line a baking sheet with parchment.
Prepare a kitchen cloth and sprinkle with sugar to unmold the cake.
Cut the pumpkin and the carrot in dices and place them in the oven until cooked (30-40 minutes).
Remove from heat.
Purée 400g of pumpkin and 200g of carrot and add the sugar.
Add the whisked eggs, the butter, the cornstarch, the cinnamon and the ginger.
Pour the dough into the lined baking sheet and spread it to make it even.
Bake for 15 minutes.
Unmold while warm to the cloth.
Using the cloth as an aid, roll up cake, beginning with a long side.
Let it cool down to room temperature before transfering carefully, seam side down, to platter.