Don’t limit your thinking to using a butternut squash as a vegetable – Add a few simple ingredients and you have a lovely cake or dessert recipe.
Author: The Cook
Recipe type: Cakes
- 300 g cooked butternut squash, at room temperature
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 eggs
- 1 cup sugar
- 1½ teaspoons vanilla extract, divided
- 1 cup icing sugar, plus extra for sprinkling
- 225 g cream cheese, softened
- ¼ cup butter, softened
- Preheat oven to 190°C. Coat a 39 cm x 27cm jam roll pan with cooking spray.
- In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix well and set aside.
- In a large bowl, with an electric mixer on high speed, beat eggs 4 - 5 minutes, or until fluffy. Beat in sugar, butternut squash, and 1 teaspoon vanilla. Beat flour mixture into squash mixture until well blended, then pour batter onto baking sheet.
- Bake 12 to 15 minutes, or until a wooden toothpick inserted in centre comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with icing sugar. While cake is still hot, roll it up jam roll-style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
- In a small bowl, with an electric mixer on medium speed, beat 1 cup icing sugar, the cream cheese, butter, and remaining vanilla until creamy. Spread over top of cake then roll it up again. Chill at least 2 hours. When ready to serve, sprinkle with icing sugar, then cut into 1 cm slices.
- For that extra touch of class sprinkle with additional cinnamon when serving