Pumpkin roulade with cream cheese

Pumpkin roulade with cream cheese


405 people made this

About this recipe: A fantastic swiss roll, made by rolling a spiced pumpkin sponge cake with a cream cheese filling. It's perfect to serve at a dinner party.


Serves: 16 

  • 3 eggs
  • 200g caster sugar
  • 165g pumpkin puree
  • 1 teaspoon lemon juice
  • 100g plain flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 120g chopped walnuts
  • 175g cream cheese, softened
  • 125g icing sugar
  • 50g unsalted butter, softened
  • 1/2 teaspoon vanilla extract

Prep:30min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr45min 

  1. Preheat oven to 190 C / Gas 5.
  2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in caster sugar until thick and lemon-coloured. Add pumpkin puree and lemon juice.
  3. In another bowl combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
  4. Grease a 38x25x1.5cm baking tin; line with greaseproof paper. Grease and flour the paper. Spread batter into tin; sprinkle with walnuts.
  5. Bake at 190 C / Gas 5 for 15 minutes or until cake springs back when lightly touched.
  6. Immediately turn out onto a linen towel dusted with icing sugar. Peel off greaseproof paper and roll cake up in the towel, starting with the short end. Cool.
  7. Meanwhile, in a mixing bowl, beat cream cheese, 125g icing sugar, butter and vanilla until fluffy.
  8. Carefully unroll the cake. Spread filling over cake to within 2.5cm of edges. Roll up again. Cover and chill until serving. Dust with additional icing sugar, if desired.

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