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.
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 190 C / Gas 5. Grease and flour a 23x33cm or similar sized Swiss roll tin.
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.
Bake at 190 C / Gas 5 for 15 minutes.
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.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla and icing sugar with a wooden spoon or electric mixer.
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.