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.
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)