About this recipe:This cake is not only delicious, but it's also quick and easy to make. A moist pumpkin and walnut cake is rolled with a rich, cream cheese filling. Enjoy for dessert or afternoon tea.
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 180 C / Gas 4 and lightly grease a 25x38cm or similar sized Swiss roll tin.
In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin puree and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared tin; sprinkle with nuts.
Bake in preheated oven 15 minutes. Sprinkle a tea towel with icing sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together and let cool completely.
Filling: In medium bowl, cream together cream cheese, butter and icing sugar. Stir in vanilla extract.
Carefully unroll cooled cake and remove tea towel. Spread cake with filling and re-roll. Chill until ready to serve.