Pumpkin and cream cheese roulade

    Pumpkin and cream cheese roulade


    1112 people made this

    About this recipe: A deliciously different Swiss roll inspired recipe. A moist, lightly spiced pumpkin cake is rolled with a cream cheese filling. Perfect for dessert or general snacking. This cake is freezer friendly.

    Serves: 10 

    • 100g plain flour
    • 200g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice or cloves
    • 250g pumpkin puree
    • 3 eggs
    • 1 teaspoon lemon juice
    • 2 tablespoons icing sugar
    • Filling
    • 225g cream cheese, softened
    • 50g unsalted butter
    • 1 teaspoon vanilla extract
    • 120g icing sugar

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Grease and flour a 23x33cm or similar sized Swiss roll tin.
    2. In a large bowl, mix together flour, sugar, bicarbonate of soda and spices. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared tin. Spread the mixture evenly.
    3. Bake at 190 C / Gas 5 for 15 minutes.
    4. Lay a damp tea towel on the counter, sprinkle it with icing sugar; turn the cake onto the towel. Carefully roll the towel up (lengthways) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
    5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla and icing sugar with a wooden spoon or electric mixer.
    6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time) and wrap it with cling film. Keep the cake refrigerated or freeze it for up to 2 weeks in foil. Cut the cake in slices just before serving.

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    Reviews (2)


    What a lovely recipe! I enjoyed making it and it's so delicious. Reckon this will be a family favourite. - 02 Oct 2010


    Used different ingredients. I added some lemon juice to the icing, which made it slightly sharper and easier to spread. - 02 Oct 2010

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