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Method Prep:30min › Cook:30min › Extra time:1hr › Ready in:2hr
Preheat oven to 190 C / Gas mark 5. Grease a swiss roll tin and line with baking parchment. Grease and flour the parchment.
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.
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.
To Make Filling: Mix icing sugar, vanilla, butter and cream cheese together till smooth.
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.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.