Spiced pumpkin and cream cheese swiss roll

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    Spiced pumpkin and cream cheese swiss roll

    Spiced pumpkin and cream cheese swiss roll

    (34)
    50min


    28 people made this

    About this recipe: A delicious swiss roll that's quick and easy to make. A spiced pumpkin sponge cake is rolled with a cream cheese filling.

    Ingredients
    Makes: 8 to 10 servings

    • 3 eggs, beaten
    • 200g caster sugar
    • 165g pumpkin puree
    • 1 tablespoon lemon juice
    • 85g self-raising flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • Filling
    • 120g icing sugar
    • 50g unsalted butter, softened
    • 225g cream cheese
    • 1 teaspoon vanilla extract

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 170 C / Gas 3. Butter or grease one 25x38cm or similar sized Swiss roll tin.
    2. In a mixing bowl, beat together the eggs, sugar, pumpkin puree and lemon juice.
    3. Sieve together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into tin and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
    4. Remove cake from tin and place on cotton tea towel. Roll up the cake by rolling a towel inside cake and place seam side down to cool.
    5. Prepare the filling by blending together the sugar, butter, cream cheese and vanilla extract.
    6. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with cling film and refrigerate until ready to serve. Sprinkle with icing sugar and slice into 8 to 10 servings.
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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (34)

    by
    94

    My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper, then foil and FREEZE! This really makes the roll very moist, firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer, let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months.  -  19 Dec 2007  (Review from Allrecipes US | Canada)

    by
    36

    This was a great dessert! I've never made one, and it was easy! I also used a regular baking sheet instead of a jelly roll pan...it worked fine. (It still took about 20 minutes to bake.) Enjoy!  -  11 Oct 2004  (Review from Allrecipes US | Canada)

    by
    33

    This is one of the best pumpkin rolls I have EVER had!!! *Note* be sure to use excatly the amount of butter for the filling as the recipe calls for...or the filling will be soupy and it will run out the side when you roll it up. Everyone that has tried this pumpkin roll loves it!!!  -  24 Sep 2007  (Review from Allrecipes US | Canada)

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