Pumpkin Walnut Swiss Roll

    Pumpkin Walnut Swiss Roll

    Recipe photo: Pumpkin Walnut Swiss Roll
    11

    Pumpkin Walnut Swiss Roll

    (417)
    2hr


    399 people made this

    About this recipe: A delicious autumn treat.

    Ingredients
    Serves: 16 

    • 3 eggs
    • 200g caster sugar
    • 175g pumpkin puree
    • 100g plain flour
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 60g chopped walnuts
    • icing sugar for dusting
    • For the filling
    • 125g icing sugar
    • 3/4 teaspoon vanilla extract
    • 30g butter, softened
    • 250g cream cheese

    Method
    Prep:30min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Preheat oven to 190 C / Gas mark 5. Grease a swiss roll tin and line with baking parchment. Grease and flour the parchment.
    2. In a large bowl, beat eggs on high for five minutes. Gradually add caster sugar and pumpkin. Add flour, cinnamon and bicarbonate of soda. Spread batter evenly in tin. Sprinkle walnuts evenly on top.
    3. Bake in the preheated oven for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with icing sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
    4. To Make Filling: Mix icing sugar, vanilla, butter and cream cheese together till smooth.
    5. Carefully unroll the cake. Spread filling over cake to within 3cm of edges. Roll up again. Cover and chill until serving. Dust with additional icing sugar, if desired.

    Tip

    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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    Reviews & ratings
    Average global rating:
    (417)

    Reviews in English (334)

    by
    554

    I gave this recipe 3 stars for taste only, I am an experienced baker, cakes are my specialty. This roll cracked in several places despite rolling it and unrolling while cooling it as I do every roll I make. I also wonder why the originator posted that it takes 2 hours?? No way it takes that long. I had no fears going into this recipe except for the fact that the cake portion is most definitely not sponge cake which is what most easy/successful cake rolls are. I am still seriously doubting that this recipe needs baking soda, I think perhaps a change to powder might be in order as well as a change in the leavening{eggs} to produce more of a sponge. I will be working with this idea of producing a better pumpkin roll, I will be using my own cake roll recipe as a base as it starts with a sponge cake and has never cracked and I've made 100s of them. I'll post it when I get it perfect, until then look for my cake roll recipe, it's so good and so easy.  -  15 Mar 2006  (Review from Allrecipes US | Canada)

    by
    179

    Oh wow this was wonderful! Among pumpkin pie, pecan pie, and choclate cherry cheesecake, this Pumpkin Roll was everyone's favorite dessert this Thanksgiving. I too loved it and the filling is so yummy, I was scraping the bowl to get it all! ~~~~ I forgot to add the walnuts to the cake so I just tossed them in the filling and that was perfect, I think I will do that next time also. The filling is not too sweet, just right! I got so many compliments. My one suggestion is use a lot of powdered sugar when dusting your cloth before rolling. I skimped a little on the edges and my roll was almost stuck!! But it came out just fine and was really easy to do. I put my roll right in the freezer for about an hour to let it set up and then stored it in the fridge until serving, wrapped tightly in non-stick aluuminum foil. Yummy, easy, beautiful, and quick, what else could you want?!?  -  26 Nov 2005  (Review from Allrecipes US | Canada)

    by
    154

    I tasted the roll right after I made it and thought it was a bit too sweet and a little dry. But after chilling it overnight, is was moist and very good! The chilling is mandatory before serving to guests. I added 1 tsp pumpkin pie spice.  -  09 Apr 2006  (Review from Allrecipes US | Canada)

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