Pumpkin Roll with Cream Cheese Filling

    Pumpkin Roll with Cream Cheese Filling


    9 people made this

    This is a pumpkin cake rolled like a Swiss roll and filled with a cream cheese filling. Decorate as desired.

    Serves: 15 

    • 1 1/2 cups (190g) self-raising flour
    • 1 cup (200g) white sugar
    • 1 cup (220g) brown sugar
    • 1 teaspoon nutmeg
    • 2 teaspoons ground cinnamon
    • 2 teaspoons mixed spice
    • 6 eggs
    • 1 1/3 cups pumpkin puree, tinned or cooked
    • 125g butter, softened
    • 450g cream cheese, softened
    • 2 cups (250g) icing sugar

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease and flour a Swiss roll tin.
    2. Combine the self-raising flour, white sugar, brown sugar, nutmeg, cinnamon and spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
    3. Pour batter into prepared tin. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel Swiss-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
    4. To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the icing sugar, mixing until smooth. Fill the cake and roll it back up again.

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