About this recipe:A Swiss roll with a difference! A moist and lightly spiced pumpkin sponge cake, is rolled up with a rich and dreamy cream cheese filling. This is the perfect dessert to enjoy any day of the week.
3 eggs, beaten
200g caster sugar
1/2 teaspoon ground cinnamon
165g pumpkin - cooked, cooled and mashed
100g plain flour
1 teaspoon bicarbonate of soda
2 tablespoons unsalted butter, softened
225g cream cheese
120g icing sugar
1/4 teaspoon vanilla extract
icing sugar, for dusting
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Preheat oven to 190 C / Gas 5. Butter or grease one 25x38cm or similar sized Swiss roll tin.
In a mixing bowl, blend together the eggs, sugar, cinnamon and pumpkin puree. In a separate bowl, mix together flour and bicarbonate of soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared tin.
Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
Remove cake from tin and place on tea cotton tea towel. Roll up the cake by rolling a towel inside cake and place seam side down to cool.
Prepare the filling by blending together the butter, cream cheese, icing sugar and vanilla extract.
When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with cling film and refrigerate until ready to serve. Sprinkle top with icing sugar and slice into 8-10 servings.
This is a rich and delicious swiss roll. I was looking for new ways to use pumpkin as was tired of pumpkin pie. This is rich but light at the same time and the spices are perfect. Try this recipe! - 16 May 2013