Supreme Pumpkin Swiss Roll

Supreme Pumpkin Swiss Roll


62 people made this

The blend of pumpkin, nuts and cream cheese in this Swiss roll is just wonderful! I prefer this to other cakes.


Serves: 15 

  • 3 eggs
  • 1 cup (200g) white sugar
  • 2/3 cup cooked, pureed pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup (90g) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (115g) chopped walnuts
  • 225g cream cheese
  • 2 tablespoons butter
  • 1 1/2 cups (180g) icing sugar
  • 1 teaspoon vanilla essence

Preparation:20min  ›  Cook:15min  ›  Extra time:4hours chilling  ›  Ready in:4hours35min 

  1. Preheat oven to 180 degrees C and lightly grease a Swiss roll tin.
  2. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
  3. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with icing sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
  4. To Make Filling: In medium bowl, cream together cream cheese, butter and icing sugar. Stir in vanilla.
  5. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.

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