Supreme Pumpkin Swiss Roll

    Supreme Pumpkin Swiss Roll

    Recipe Picture:Supreme Pumpkin Swiss Roll
    1

    Supreme Pumpkin Swiss Roll

    (65)
    4hours35min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (65)

    Reviews in English (53)

    by
    53

    This is wonderful! I am so excited! My girlfriend told me not to try it because pumpkin rolls are hard, make a mess, and won't turn out. Well, she needs to try this. It looks great, tastes great, and I will surley be making this again! My filling was not at all runny like some of the other comments. In my experience, using real butter when baking makes a big difference. Also, my cream cheese was very cold, straight fromt the fridge. The filling was thick, creamy, and ooooh soooo good.  -  26 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    26

    My whole family loved this! I greased my pan with cooling spray, and the cake stuck a bit. So next time I'll know to grease the pan with shortening. I baked it for 15 minutes at 325--but I think 300 might have been better because it was still almost overdone on the edges. All in all, it was wonderful!  -  01 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    21

    I made this for Thanksgiving and everyone loved it. It is not too heavy and just perfect for an after Thanksgiving meal when you are in the mood for something sweet. The cake part did crack in one area, I might suggest baking a few minutes under the baking time to make sure it is moist enough to roll.  -  17 Jan 2004  (Review from Allrecipes USA and Canada)

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