Pumpkin and walnut swiss roll

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    Pumpkin and walnut swiss roll

    Pumpkin and walnut swiss roll

    (65)
    35min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (65)

    Reviews in English (63)

    by
    53

    This is wonderful! I am so excited! My girlfriend told me not to try it because pumpkin rolls are hard, make a mess, and won't turn out. Well, she needs to try this. It looks great, tastes great, and I will surley be making this again! My filling was not at all runny like some of the other comments. In my experience, using real butter when baking makes a big difference. Also, my cream cheese was very cold, straight fromt the fridge. The filling was thick, creamy, and ooooh soooo good.  -  26 Nov 2002  (Review from Allrecipes US | Canada)

    by
    26

    My whole family loved this! I greased my pan with cooling spray, and the cake stuck a bit. So next time I'll know to grease the pan with shortening. I baked it for 15 minutes at 325--but I think 300 might have been better because it was still almost overdone on the edges. All in all, it was wonderful!  -  01 Mar 2004  (Review from Allrecipes US | Canada)

    by
    21

    I made this for Thanksgiving and everyone loved it. It is not too heavy and just perfect for an after Thanksgiving meal when you are in the mood for something sweet. The cake part did crack in one area, I might suggest baking a few minutes under the baking time to make sure it is moist enough to roll.  -  17 Jan 2004  (Review from Allrecipes US | Canada)

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