Pumpkin & orange tall cake with berry confit

Ingredients

Sponge biscuit

4 eggs

150 grams (5.3 ounces) flour

150 grams (5.3 ounces) sugar

70 grams (2.5 ounces) pumpkin puree (make sure to bake the pumpkin beforehand)

50 milliliters (1.7 fluid ounces or 3.4 tablespoons) odorless vegetable oil

8 grams (0.3 ounces) baking powder

0.33 teaspoon baking soda

1 tablespoon (15 milliliters) orange juice

10 grams (0.35 ounces) vanilla sugar

0.5 teaspoon ground cinnamon

Zest of 1 orange

The cream

50 milliliters (1.7 fluid ounces or 3.4 tablespoons) cream (33% fat)

250 grams (8.8 ounces) mascarpone

400 grams (14.1 ounces) cream cheese

100 grams (3.5 ounces) powdered sugar

1 gram (0.035 ounces) vanillin

The filling

100 grams (3.5 ounces) berry confit

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). This ensures the oven is at the right temperature when you're ready to bake.

Step 2

2. In a large bowl, whip the eggs with the sugar and vanilla sugar until the mixture is light and fluffy. Take your time to achieve a pale and airy consistency, this typically takes around 5-7 minutes with an electric mixer.

Step 3

3. In another bowl, combine the oil, pumpkin puree, orange juice, and orange zest.

Step 4

4. In a separate bowl, sift together the flour, baking powder, baking soda, and ground cinnamon.

Step 5

5. Gradually add the dry ingredients to the egg mixture, folding gently with a silicone spatula. Then, add the liquid ingredients and mix until just combined. Be careful not to overmix to keep the batter airy.

Step 6

6. Spread the batter evenly on a 30x40 cm (11.8x15.75 inch) baking sheet lined with parchment paper.

Step 7

7. Bake for approximately 15 minutes or until a skewer inserted into the center comes out clean and the cake is just lightly browned. Keep an eye on the oven, as baking times can vary.

Step 8

8. Once baked, immediately turn the biscuit upside down onto a kitchen towel and roll it up from the short side. Allow it to cool in this position. Rolling it up while warm helps prevent cracks.

Step 9

9. For the cream, whip the cream cheese, cream, powdered sugar, and vanillin together until smooth. Adjust the sweetness to your liking.

Step 10

10. Add the mascarpone to the mixture and whip briefly until just combined. Overwhipping can cause the cream to become too stiff.

Step 11

11. Unroll the cooled sponge biscuit and cut it into three strips along its longer side.

Step 12

12. Spread the cream evenly over the strips, followed by the berry confit filling. Spare a portion of the cream for the outer coverage.

Step 13

13. Roll the first strip into a tight spiral, then connect the end of the first spiral to the second strip's start, continuing to roll. Repeat with the third strip to form a coil.

Step 14

14. Wrap the coiled cake in acetate film, securing it within a ring mold. Place it in the fridge to chill.

Step 15

15. After chilling, remove the cake from the ring and acetate film, and spread the reserved cream over the surface if desired. Decorate as you prefer.

Servings

Serve this Pumpkin-Orange Berry Confit Cake as the stunning centerpiece of your dessert table. Whether it's a cozy family gathering or an elegant dinner party, this cake’s bright flavors and beautiful presentation are sure to impress. For a truly indulgent experience, pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The freshness of the berries with the creamy, rich layers will tantalize your taste buds. Feeling a bit more adventurous? Drizzle a little bit of warm caramel sauce over the top for that extra dash of sweetness. Looking for a burst of color on your plate? Garnish with fresh orange slices and a sprinkle of powdered sugar. This not only enhances the look but also complements the citrus notes within the cake. And if you’re making this for a morning brunch, why not serve it alongside a steaming cup of spiced pumpkin latte? The pairing is simply delightful!

Equipment

Mixing Bowls

You'll need a few mixing bowls to separate and combine dry and wet ingredients. Make sure they're clean and dry for the best results.

Electric Mixer

An electric mixer will help you achieve a fluffy egg mixture and perfectly whipped cream. A handheld mixer works just fine.

Silicone Spatula

A silicone spatula is perfect for gently folding ingredients together and scraping down the sides of your bowls.

Baking Sheet

A 30*40cm (11.80*15.75 inch) baking sheet lined with parchment paper is essential for baking a perfectly even sponge.

Kitchen Towel

You'll need a clean kitchen towel to help roll the hot sponge biscuit for that perfect spiral shape.

Acetate Film and Cake Ring

These are optional but will help you achieve a professional finish when assembling and chilling your cake.

Variations

For a gluten-free variation, simply substitute the flour with a good quality gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to maintain the cake’s structure. To make this recipe vegan, swap the eggs for flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), use a dairy-free cream cheese and mascarpone, and replace the cream with coconut cream. Opt for a vegetable oil that is also vegan-friendly, although the specified oil is typically fine. Make sure all berry confit and any additional fillings are free from animal products.

Faq

How do I prevent my sponge from cracking while rolling?
Ensure you roll the sponge while it's still warm and pliable, using a kitchen towel to help guide you. Work gently and take your time.
Why is my cream mixture too runny?
Make sure your cream cheese and mascarpone are cold before whipping and do not over-whip once you add the mascarpone. It should only be whipped until just combined.
Can I use other purees in place of pumpkin?
Definitely! You can use carrot or sweet potato puree for a different flavor profile, but the overall consistency might slightly change.
What if I don’t have acetate film and a cake ring?
You can still assemble the cake without these tools. Simply use parchment paper for the wrap and keep the cake in a round bowl or container to hold its shape while chilling.
How can I make the flavors more intense?
For stronger citrus notes, add more orange zest or even a bit of orange extract. For a deeper pumpkin flavor, consider adding a hint of pumpkin spice mix.
What’s the best way to store this cake?
Store the assembled cake in the fridge, tightly covered, for up to 3 days. This will keep the cream fresh and the sponge moist.