Pumpkin roulade
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.
Ingredients
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
Method
Prep:20min ›
Cook:15min ›
Extra time:1hr cooling ›
Ready in:1hr35min
- Preheat oven to 180 C / Gas 4. Grease and flour a 25x38cm or similar sized Swiss roll tin.
- 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.
- 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.
- 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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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
This made a delicious and beautiful cake that pleased everyone who tried it!! It was fairly easy to roll, and I only ended up with one crack which I disguised by tucking under. There was extra filling left over, but it was tasty and I used it for something else, so no harm was done there!! The cake was moist and wonderful. I changed nothing in the recipe, and shall make it again! - 02 Nov 2003 (Review from Allrecipes US | Canada)
This is very good, but I use baking mix instead of the flour, and sprinkle my towel with confectioners sugar before rolling. - 04 Nov 2006 (Review from Allrecipes US | Canada)
This cake was fabulous!! I served it at a birthday party for my friend along with cinnamon ice-cream and it was a HUGE hit! Make sure to keep it stored in the refridgerator though. - 28 Oct 2001 (Review from Allrecipes US | Canada)