Cream cheese and pumpkin roulade

    Cream cheese and pumpkin roulade

    (65)
    8saves
    45min


    61 people made this

    About this recipe: This is a super-easy recipe for a delicious tasting cake. A light, moist and tender pumpkin sponge cake is rolled with a rich, cream cheese filling.

    Ingredients
    Serves: 12 - 15

    • 3 eggs
    • 200g caster sugar
    • 165g pumpkin puree
    • 1 teaspoon lemon juice
    • 100g plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • Filling
    • 175g icing sugar
    • 225g cream cheese, softened
    • 60g unsalted butter, softened
    • 1/2 teaspoon vanilla extract

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Line a 38x45cm or similar sized Swiss roll tin with greaseproof paper, grease and flour the paper.
    2. Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin puree and lemon juice.
    3. Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared tin. Bake for 15-18 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 towel inside cake and place seam side down to cool.
    5. Prepare the filling by blending together the sugar, cream cheese, butter and vanilla extract.
    6. When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with cling film. Refrigerate until ready to serve. Dust with icing sugar and slice into 12-15 servings.
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    Reviews & ratings
    Average global rating:
    (65)

    Reviews in English (65)

    by
    70

    I have been making these rolls for years, this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks, then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can).  -  06 Dec 2007  (Review from Allrecipes US | Canada)

    by
    39

    I got this recipe from the Southern Living Cookbook and it's fabulous! The only difference is that you add 1 cup of finely chopped walnuts or pecans sprinkled over the batter before putting the pan in the oven. Also, in the cream cheese filling, I throw in a dash of rum for the yum rum in the tum...oooo Hint: you must roll the cake while still hot and moist and must let cool completely before unrolling to keep from breaking. I make this at holidays a week in advance and freeze and pull out the day of. And in a pinch, you can cheat with with cream cheese frosting out of a can, but don't tell anyone! he, he  -  23 Dec 2005  (Review from Allrecipes US | Canada)

    by
    32

    I've made this roll twice.The second time I added 1t of pumpkin pie spice in addition to the other spices.I wanted to enhance the pumpkin flavor. To make it more attractive at serving time, I frosted it with a little filling I have saved, to which I added 3T of apricot preserves. You could also use peach preserves or orange marmalade for a great flavor combination.My friends enjoyed the more enhanced version, the the original version is delicious, too. Thanks, Diane.  -  17 Dec 2004  (Review from Allrecipes US | Canada)

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