Pumpkin Walnut Roll Cake

    Pumpkin Walnut Roll Cake


    405 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.

    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

    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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