Pumpkin Walnut Roll Cake

    Pumpkin Walnut Roll Cake

    (486)
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    4hours45min


    406 people made this

    This is a pumpkin Swiss roll cake with a white cream and walnut filling. Can be frozen and served chilled. Dust with icing sugar, if desired.

    Ingredients
    Serves: 16 

    • 3 eggs
    • 1 cup (200g) white sugar
    • 2/3 cup (165g) tinned or cooked pumpkin
    • 1 teaspoon lemon juice
    • 3/4 cup (90g) plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 cup (115g) chopped walnuts
    • 170g cream cheese, softened
    • 1 cup (120g) icing sugar
    • 65g butter, softened
    • 1/2 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:15min  ›  Extra time:4hours chilling  ›  Ready in:4hours45min 

    1. Preheat oven to 190 degrees C.
    2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-coloured. Add pumpkin and lemon juice.
    3. In another bowl combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
    4. Grease a Swiss roll tin; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
    5. Bake for 15 minutes or until cake springs back when lightly touched.
    6. 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.
    7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup icing sugar, butter and vanilla until fluffy.
    8. 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.
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    Reviews and Ratings
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    (486)

    Reviews in English (486)

    by
    807

    This was great. Very easy to make. I wish we had the ability to reply to reviews on this site, since we can not I'll make a few comments to some of the reviewers here. Spread the cake in the pan all the way to the corners with a spatula. Smooth it evenly throughout the pan. If you dump it all in the center of the pan, it will not spread out to the corners in the oven by itself. Spray the pan with regular Pam, line it with wax paper, spray the wax paper with Pam for baking (with flour) and the cake will be easy to remove from the pan. Roll the cake in a towel (or as another suggested, use a pillow case). This is done to let the heat and moisture escape. Rolling it in wax paper will trap in moisture from the hot cake and make the cake soggy. Hope this helps.  -  23 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    379

    We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with powdered sugar then when it came out of the oven we put a small amount of powdered sugar on top of the cake and then rolled it up and put in ref. to cool down. It unrolled real good. We also added 8 Tablespoons of Cool Whip to the filling and it really gave it a good taste. We have more orders to fill for Christmas.lol. So you can see it is a very good recipe.  -  27 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    345

    I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and make sure it is completely cooled before unrolling it.  -  24 Sep 2005  (Review from Allrecipes USA and Canada)

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