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Pumpkin cream cheese swiss roll
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.
Ingredients
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
- 170g cream cheese, softened
- 120g icing sugar
- 50g unsalted butter, softened
- 1/2 teaspoon vanilla extract
Method
Prep:30min ›
Cook:15min ›
Extra time:4hr chilling ›
Ready in:4hr45min
- Preheat oven to 190 C / Gas 5.
- 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.
- In another bowl combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
- Grease a 38x25cm baking tray or swiss roll tin; line with parchment or greaseproof paper. Grease and flour the paper. Spread mixture into tin; sprinkle with walnuts.
- Bake at 190 C / Gas 5 for 15 minutes or until cake springs back when lightly touched.
- 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.
- Meanwhile, in a mixing bowl, beat cream cheese, 120g icing sugar, butter and vanilla until fluffy.
- 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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Reviews & ratings
Average global rating:
(514)
Reviews in English (380)
This was great. Very easy to make. I wish we had the ability to reply to reviews on this site, since we can not I'll make a few comments to some of the reviewers here. Spread the cake in the pan all the way to the corners with a spatula. Smooth it evenly throughout the pan. If you dump it all in the center of the pan, it will not spread out to the corners in the oven by itself. Spray the pan with regular Pam, line it with wax paper, spray the wax paper with Pam for baking (with flour) and the cake will be easy to remove from the pan. Roll the cake in a towel (or as another suggested, use a pillow case). This is done to let the heat and moisture escape. Rolling it in wax paper will trap in moisture from the hot cake and make the cake soggy. Hope this helps. - 23 Nov 2007 (Review from Allrecipes US | Canada)
We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with powdered sugar then when it came out of the oven we put a small amount of powdered sugar on top of the cake and then rolled it up and put in ref. to cool down. It unrolled real good. We also added 8 Tablespoons of Cool Whip to the filling and it really gave it a good taste. We have more orders to fill for Christmas.lol. So you can see it is a very good recipe. - 27 Nov 2006 (Review from Allrecipes US | Canada)
I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and make sure it is completely cooled before unrolling it. - 24 Sep 2005 (Review from Allrecipes US | Canada)