Pumpkin Swiss roll

    Pumpkin Swiss roll


    108 people made this

    About this recipe: The classic Swiss roll with a spicy pumpkin flavour and cream cheese filling. A delicious autumn treat.

    Serves: 15 

    • 3 eggs
    • 175g caster sugar
    • 170g pumpkin puree (see footnote)
    • 1 teaspoon lemon juice
    • 100g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 125g chopped pecans
    • icing sugar for dusting
    • For the filling
    • 1 (200g) tub cream cheese
    • 50g butter
    • 100g icing sugar
    • 1/2 teaspoon vanilla extract
    • icing sugar for dusting

    Prep:35min  ›  Cook:20min  ›  Extra time:23hr5min  ›  Ready in:1day 

    1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 33x23cm (13x9 in) swiss roll tin.
    2. In a large bowl, beat eggs and caster sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared tin. Sprinkle pecans over the top of the batter.
    3. Bake for 12 to 15 minutes, or until the centre springs back when touched. Loosen edges with a knife. Turn out on two clean tea towels that have been dusted with icing sugar. Roll up cake using towels, and let cool for about 20 minutes.
    4. In a medium bowl, combine cream cheese, butter, 100g icing sugar and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of greaseproof paper, and dust with icing sugar. Wrap cake in greaseproof paper, and twist ends of paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional icing sugar.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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