Perfect Pumpkin Swiss Roll

Perfect Pumpkin Swiss Roll

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28 people made this

This is a very fancy cake that is not as hard to make as it looks. Makes a nice change from a regular cake.

Kathleena Lee

Serves: 12 

  • 3 eggs, beaten
  • 1 cup (200g) white sugar
  • 2/3 cup (165g) pumpkin puree
  • 1 tablespoon lemon juice
  • 2/3 cup (85g) self-raising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup (120g) icing sugar
  • 65g butter, softened
  • 225g cream cheese
  • 1 teaspoon vanilla essence

Preparation:40min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:5hours 

  1. Preheat oven to 170 degrees C. Butter or grease one Swiss roll tin.
  2. In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
  3. Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into tin and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
  4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  5. Prepare the icing by blending together the sugar, butter, cream cheese and vanilla.
  6. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with icing sugar and slice into 8 to 10 servings.

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