This Swiss roll features a spiced pumpkin sponge cake, rolled with a luscious cream cheese filling. Wow your guests at your next dinner party. Serve for dessert or afternoon tea.
For the pumpkin, you can steam, boil or bake it. Mash well or puree in a blender, then allow to cool thoroughly before adding to the cake mixture. Alternatively, you can use tinned or jarred pumpkin puree, if available.
I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts. - 20 Nov 2006 (Review from Allrecipes US | Canada)
i don't add lemon juice and it turns out just as good...you can use heavy duty foil instead of wax paper it works alot better just lay your foil in the pan pour a little grease on top move the pan around and pour your batter on its much easier ...when the cake is done take it out and roll the foil in the cake while its hot ..let it cool .. unroll the cake add your filling then roll it back up with out the foil.. its so much easier!! - 22 Nov 2005 (Review from Allrecipes US | Canada)
Excellent! I've been looking for this recipe for a while now! I did make one change--I left the nuts off the cake portion, because it becomes too hard to roll. You can, if you want the nuts, add them to the cream cheese filling, that way the cake doesn't fall apart when you roll it. Thanks for the recipe! - 09 Oct 2003 (Review from Allrecipes US | Canada)