Pumpkin and cream cheese roulade

    35 min

    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.

    1114 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1001)


    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


    I had fun making this. Had no problems whatsoever with the cake sticking to the pan or cracking. Here is what I did. I cut a piece of parchment paper to fit my pan then sprayed the edges of the pan with cooking spray. I allowed the cake to cool about 20 minutes then I lifted it out of the pan with parchment paper stuck to the bottom of it and flipped it (carefully) on to another piece of parchment paper with a generous amount of powdered sugar sprinkled on it. Then I just peeled the parchment off the bottom of the roll, spread on icing, sprinkled some finely chopped walnuts on top of icing and re-rolled the cake. Wrapped it up on a piece of heavy duty foil and put it freezer for about 45 minutes to set up. Then moved to fridge. Just fantastic. It's a beautiful presentation and the taste is incredible. If you are hesitating to try because it looks difficult you should definitely try it!  -  22 Oct 2006  (Review from Allrecipes US | Canada)