Swiss Roll with Walnuts and Pumpkin

    (417)
    5 hours

    Everyone who tastes this Swiss roll always ask for the recipe. Dust with additional icing sugar, if desired.


    399 people made this

    Ingredients
    Serves: 16 

    • 3 eggs
    • 1 cup (200g) white sugar
    • 2/3 cup (165g) tinned or cooked pumpkin
    • 3/4 cup (90g) plain flour
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon bicarb soda
    • 1/2 cup (60g) chopped walnuts
    • icing sugar for dusting
    • 1 cup (120g) icing sugar
    • 3/4 teaspoon vanilla essence
    • 2 tablespoons butter, softened
    • 225g cream cheese

    Directions
    Preparation:30min  ›  Cook:30min  ›  Extra time:4hours chilling  ›  Ready in:5hours 

    1. Preheat oven to 190 degrees C. Grease a Swiss roll tin and line with baking paper. Grease and flour the paper.
    2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon and bicarb soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
    3. Bake 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.
    4. To Make Filling: Mix icing sugar, vanilla, butter or margarine, and cream cheese together till smooth.
    5. Carefully unroll the cake. Spread filling over cake to within 3 cm of edges. Roll up again. Cover and chill until serving. Dust with additional icing sugar, if desired.

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    Reviews and Ratings
    Global Ratings:
    (417)

    Reviews in English (334)

    by
    554

    I gave this recipe 3 stars for taste only, I am an experienced baker, cakes are my specialty. This roll cracked in several places despite rolling it and unrolling while cooling it as I do every roll I make. I also wonder why the originator posted that it takes 2 hours?? No way it takes that long. I had no fears going into this recipe except for the fact that the cake portion is most definitely not sponge cake which is what most easy/successful cake rolls are. I am still seriously doubting that this recipe needs baking soda, I think perhaps a change to powder might be in order as well as a change in the leavening{eggs} to produce more of a sponge. I will be working with this idea of producing a better pumpkin roll, I will be using my own cake roll recipe as a base as it starts with a sponge cake and has never cracked and I've made 100s of them. I'll post it when I get it perfect, until then look for my cake roll recipe, it's so good and so easy.  -  15 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    179

    Oh wow this was wonderful! Among pumpkin pie, pecan pie, and choclate cherry cheesecake, this Pumpkin Roll was everyone's favorite dessert this Thanksgiving. I too loved it and the filling is so yummy, I was scraping the bowl to get it all! ~~~~ I forgot to add the walnuts to the cake so I just tossed them in the filling and that was perfect, I think I will do that next time also. The filling is not too sweet, just right! I got so many compliments. My one suggestion is use a lot of powdered sugar when dusting your cloth before rolling. I skimped a little on the edges and my roll was almost stuck!! But it came out just fine and was really easy to do. I put my roll right in the freezer for about an hour to let it set up and then stored it in the fridge until serving, wrapped tightly in non-stick aluuminum foil. Yummy, easy, beautiful, and quick, what else could you want?!?  -  26 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    154

    I tasted the roll right after I made it and thought it was a bit too sweet and a little dry. But after chilling it overnight, is was moist and very good! The chilling is mandatory before serving to guests. I added 1 tsp pumpkin pie spice.  -  09 Apr 2006  (Review from Allrecipes USA and Canada)

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