Cream cheese and pumpkin roulade

Cream cheese and pumpkin roulade


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.


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

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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