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.