Pumpkin roulade

Pumpkin roulade


7 people made this

About this recipe: The perfect cake for any occasion. A deliciously soft and moist pumpkin sponge cake, is rolled with a rich cream cheese filling. Serve thickly sliced for dessert or afternoon tea.

Debbie Littlejohn

Serves: 15 

  • 200g self-raising flour
  • 200g caster sugar
  • 220g dark brown soft sugar
  • 1 teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons mixed spice or pumpkin pie spice
  • 6 eggs
  • 330g pumpkin puree
  • 110g unsalted butter, softened
  • 450g cream cheese, softened
  • 240g icing sugar

Prep:20min  ›  Cook:15min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 25x38cm or similar sized Swiss roll tin.
  2. Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin puree, then beat in the eggs, one at a time, until blended.
  3. Pour batter into prepared tin. Bake in the preheated oven for 15 minutes or until a skewer inserted into the centre of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel like a Swiss roll. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
  4. To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the icing sugar, mixing until smooth.

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