Spiced Pumpkin Swiss Roll

    Spiced Pumpkin Swiss Roll

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    107 people made this

    This delicious roll makes a nice change from a cake as a dessert - great for impressing at a dinner party!

    Ingredients
    Serves: 10 

    • 3 eggs
    • 1 cup (200g) white sugar
    • 2/3 cup cooked pumpkin puree
    • 1 teaspoon lemon juice
    • 3/4 cup (90g) plain flour
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon ground ginger
    • 1 cup (110g) chopped pecans
    • 1 cup (120g) icing sugar
    • 1/2 teaspoon vanilla essence
    • 4 tablespoons butter
    • 225g cream cheese

    Directions
    Preparation:45min  ›  Cook:15min  ›  Extra time:8hours chilling  ›  Ready in:9hours 

    1. Preheat oven to 180 degrees C. Grease and flour a Swiss roll tin.
    2. In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin and lemon juice. Add flour, cinnamon, salt, baking powder and ginger. Spread batter evenly in tin. Sprinkle pecans evenly on top and press lightly into batter.
    3. Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with icing sugar. Roll up cake and let cool for about 20 minutes.
    4. To Make Filling: Mix icing sugar, vanilla, butter or margarine and cream cheese together till smooth.
    5. Unroll pumpkin cake when cool and spread with filling. Reroll, without the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a Christmas cracker. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.
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    Reviews and Ratings
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    (116)

    Reviews in English (116)

    by
    336

    One very important detail that is not spelled out in this recipe and I learned the hard way. After you bake the cake part of it, let it cool a minute or two while still in the pan. Loosen edges and then turn pan upside down over your powder-sugared towels. When you roll it up, ROLL THE TOWEL IN WITH IT. This is where my problem was. I have never made a jelly roll or roll-up dessert and didn't know. Also the cake was too warm and it fell apart. I'll know better next time!  -  01 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    190

    Here's a hint...place wax paper on the bottom of the cookie sheet before you bake it and just flip it onto to towel, roll and cool. The wax paper prevents "rips" or "tears" in the cake and makes the cake much easier to work with. I also used pumpkin all spice instead of ginger and it does seem to add a little more taste.  -  17 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    127

    This is the exact recipe I've been making for years and it is FANTASTIC! You can also add 1 tsp. nutmeg if you like to batter. The only difference in my recipe is you fold the flour mixture into the egg mixture just untill blended, don't overmix, and the baking time is 375 for 15 min. I bake in a 15x10x1 in.sheet. Can use walnuts instead of pecans. Do not panic if cake cracks when you unroll to fill(don't roll too tight) this is common. Just lightly press together and sprinkle with lots of confectioners sugar and no one will notice! Everyone raves over this! You must try! Oh I forgot, this freezes well too! Thanks Tammy!  -  13 Jun 2003  (Review from Allrecipes USA and Canada)

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