Pumpkin and walnut swiss roll

Pumpkin and walnut swiss roll


63 people made this

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.


Serves: 15 

  • 3 eggs
  • 200g caster sugar
  • 165g pumpkin puree
  • 1 teaspoon lemon juice
  • 100g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 120g chopped walnuts
  • Filling
  • 225g cream cheese
  • 30g unsalted butter
  • 175g icing sugar
  • 1 teaspoon vanilla extract

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 180 C / Gas 4 and lightly grease a 25x38cm or similar sized Swiss roll tin.
  2. 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.
  3. 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.
  4. Filling: In medium bowl, cream together cream cheese, butter and icing sugar. Stir in vanilla extract.
  5. Carefully unroll cooled cake and remove tea towel. Spread cake with filling and re-roll. Chill until ready to serve.

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