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potato flake sourdough pumpkin roll

Potato Flake Sourdough Pumpkin Roll

Magen Jones - littletennesseehome.com
This Potato Flake Sourdough Pumpkin Roll, made with a potato flake starter, takes a classic pumpkin cake to the next level with the sweet tang of sourdough. Nothing says fall like the flavors of pumpkin and spice!
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Prep Time 30 minutes
Cook Time 15 minutes
Fermentation 8 hours
Total Time 8 hours 45 minutes
Course Dessert
Servings 1 large pumpkin roll (14 slices)

Equipment

  • Sheet Pan (18x13-inch)
  • Stand Mixer or Hand Mixer
  • Large mixing bowl
  • Fine Mesh Strainer or Sifter
  • Parchment Paper
  • Clean Kitchen Towel
  • Spatula or Offset Spatula
  • Plastic wrap

Ingredients
  

For the Pumpkin Cake

  • Nonstick baking spray
  • 1 cup all-purpose flour 155 grams
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups granulated sugar 276 grams
  • 3/4 cup pumpkin puree 185 grams (this is pure pumpkin purée without any spices or flavor added)
  • 1/4 cup potato flake sourdough starter 65 grams (active or discard)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar for dusting

For the Cream Cheese Frosting

  • 8 oz. cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Combine the flour, potato flake starter, pumpkin puree, and granulated sugar in a large bowl. It can be easily mixed with a stand mixer and paddle attachment, or by hand. Mix until smooth scraping the sides of the bowl to make sure all ingredients are incorporated. Cover with plastic wrap, and let it rest in a warm place. This bulk fermentation should last for at least 8-12 hours, or up to 24 hours if you want a stronger sourdough flavor.
  • The next day (8-24 hours after mixing), preheat your oven to 375°F. Prepare a sheet pan (18x13-inch) with nonstick baking spray, then line the bottom with parchment paper, spraying the paper to ensure an easy release once baked. Although parchment paper typically releases easily, it is crucial to spray the parchment to prevent sticking and allow for a perfect roll.
  • To the fermented cake mixture, add salt, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Using a stand mixer with a paddle attachment, blend these ingredients together on low speed until smooth.
  • Add the leavening agents, baking powder, and baking soda, using a fine mesh sifter to sprinkle them evenly. This prevents clumps, ensuring a consistent rise during baking and no clumps of baking soda in the cake.
  • Spread the batter evenly across the prepared baking pan. Bake for 14-15 minutes until the top of the cake springs back when lightly poked.
  • While the cake bakes, lay a clean kitchen towel flat on your work surface and sprinkle it generously with powdered sugar. The powdered sugar prevents the cake from sticking to the towel. Once the cake is baked, immediately invert it onto the powdered sugar-covered towel, peel off the parchment paper, and discard. Starting at one end, carefully roll the cake up in the towel, creating a log shape, then let it rest, seam-side down, to cool completely. This rolling method helps prevent cracking by setting the cake’s shape while it's warm.
  • In the bowl of a stand mixer, beat the softened cream cheese and butter on medium speed until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, and increase the speed to medium-high for about 20 seconds to create a fluffy, sweet cream cheese icing.
  • Once the cake has cooled (around 2 hours), carefully unroll it. Spread an even layer of frosting over the surface using an offset spatula, then roll it back up without the towel. Transfer the cake roll to a serving platter, cover it with plastic wrap, and chill for at least 2 hours or up to overnight. This helps set the frosting and keeps the cake firm for slicing.
  • Just before serving, lightly dust the roll with powdered sugar for an elegant finish. Slice and enjoy the rich, spiced flavors of the cake combined with the creamy, tangy frosting!

Notes

Choose the Right Pan and Prep Well: The 18x13" sheet pan is ideal for this type of roll because it ensures even baking and creates the right thickness for rolling.
Work Quickly When Rolling the Cake: Rolling the cake in the powdered sugar-dusted towel while it’s still warm is essential. This initial roll trains the cake to hold its shape and helps prevent cracks when you add the frosting.
Chill Time Matters: Cooling the frosted roll in the refrigerator is crucial for clean, picture-perfect slices. The longer it chills, the easier it will be to slice neatly.
Storage and Make-Ahead Tips For longer storage, wrap the roll tightly in plastic wrap, then place it in an airtight container. You can keep it in the refrigerator for up to a week or freeze it for up to three months. If you want to make it well in advance, freezing it in a freezer-safe bag works well—just thaw overnight in the fridge when you’re ready to serve.