Pumpkin Pie Swiss Roll

 Pumpkin Pie Swiss Roll

This pumpkin pie Swiss roll has been a while in the making and is my third pumpkin recipe this season.  I’ve made four now and am finally happy with this final version I’m bringing you. It’s still Autumn and there are pumpkins galore in the supermarket and I’m making the most of it. You could even say I’m on a bit of a roll!

A typical Swiss roll sponge (or jelly roll, as it’s known in America or gâteau roulé in France) probably has no link with Switzerland at all!  A typical Swiss roll contains no fat so it should be a lovely, light and airy bake.  Don’t be put off by the rolling of the Swiss roll sponge.  Just follow the tips below and you’ll have it cracked on the first go (the technique that is, not the roll,  DO NOT CRACK THE SWISS ROLL!).

The trick to get a light and fluffy bake rather than a dense mush is in the whisking of the eggs and sugar until they have at least tripled if not quadrupled in volume (see my tips below).

Pumpkin Puree:

Don’t feel restricted to canned puree.  I love the taste of the Japanese Kobotcha pumpkin for baking with. It has has a gorgeous nutty taste, not dissimilar to roasted chestnuts. I’ve made all my Autumn pumpkin bakes with home-made Kobotcha pumpkin puree.  If you think this is taking things too far then don’t feel guilty buying a can of pumpkin puree.

Luckily we can buy the delicious Kobotcha pumpkins quite readily in Hong Kong.  You can buy them whole, by the halves or ready peeled and chopped up. This makes it easy as pie to make your own puree.  Just place the pumpkin on a foil lined baking tray, add a couple of teaspoons of water , wrap and seal the foil loosely around the pumpkin.  Bake in the oven for around 20-30 minutes at 180C.  Once the pumpkin is tender and you can insert a skewer easily then it is ready to be pureed.  Once cool the puree place the puree into ziplock bags and refrigerate or freeze until the need arises.

• Half a chopped Kobotcha pumpkin (makes around 1 cup of puree)

Pumpkin Pie Spice Mix:

Earlier in the week I made a small jar full of pumpkin spice mix.  It’s always worth having a batch of this spice mix made up for whenever you feel overcome by an Autumnal mood.  Why not pumpkin baking all year round? I’m much more likely to bake when it’s easy and all the ingredients are readily available.  If I had to steam my pumpkin and grind up a spice mix on the same day of baking I probably wouldn’t get time to actually bake.  When you know everything is to hand you won’t think twice about getting your apron on (do you wear an apron?  I don’t, but I should!)  and turning that oven on in anticipation of those beautiful cinnamony aromas filling the house.

•  2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves

If you love pumpkin recipes make sure you check out my Pumpkin Doughnuts and my Coffee Glazed Pumpkin Doughnuts too.

Pumpkin Pie Swiss Roll

Ingredients:

• 85g golden caster sugar plus extra to dust
• 3 large eggs
• 85g pumpkin puree (see my notes on how to make your own pumpkin puree)
• 1 tsp pumpkin spice mix (1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves)
• 85g plain flour (if using self rising flour omit the baking powder)
• 1 teaspoon baking powder
• pinch of salt
• warm water

For the filling:

• 120g icing sugar
• 227g cream cheese, chilled
• 85g butter, softened
• 1 tsp vanilla extract

If you’ve not made a Swiss roll before you may find this BBC Good Food clip helpful “how to roll a Swiss roll“.

Top Tips for a Perfect Every Time Swiss Roll:

1. The eggs should be at room temperature.
2. Whisk the caster sugar and eggs for a full 10 minutes with an electric whisk, until pale and thick. Until the mix has tripled or quadrupled in volume. The mix should be thick enough to leave a thick trail on top of the mixture.
3. Fold in the flour very lightly, 1/3 at a time – don’t undo all that whisking by knocking out the air.
4. Bake for 12-14 minutes in a lined Swiss roll tin.
5. Be ready for the rolling – turn the sponge out onto a large piece of lightly sugared baking parchment as soon as it comes out of the oven.
6. If you have stiff crispy edges trim them off – they could cause it to crack during rolling.
7. Roll up the sponge short side to short side as firmly as you can.  Leave to cool to room temperature.
8. When cooled, unroll the cold sponge carefully, spread with the filling of your choice, then re-roll.
9. Don’t worry if it all goes wrong and doesn’t look pretty.  It will still taste amazing!

SAVE THE RECIPE BY PINNING THIS PICTURE !

Did you spot the token red maple leaf in the pictures? It was a souvenir from my trip to Japan last week.  Can’t get those in Hong Kong now can you!

If you love all things pumpkin then do give this recipe a go I’m sure you’ll love it.

If you have any questions or comments you you write me a note in the comments box below.  Would love to hear from you.

P.S. Don’t forget you can follow me on INSTAGRAM for lots more recipe inspiration!

gx

5 from 1 vote

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Pumpkin Pie Swiss Roll

Prep Time

25 mins

Cook Time

14 mins

Total Time

39 mins

 

An Autumnal take on a traditional Swiss roll recipe with the addition of pumpkin pie spices and pumpkin puree. The result is a gorgeously, light and airy cake with a decadent cream cheese filling. You'll have everyone rolling in for a slice!

Course: Baking

Cuisine: Western

Servings: 8 slices

Author: Gillian Thompson

Ingredients

• 85 g golden caster sugar plus extra to dust
• 3 large eggs
• 85 g pumpkin puree see my notes on how to make your own pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin spice mix (1/2 tsp ground cinnamon 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves)
• 85 g plain flour if using self rising flour omit the baking powder
• 1 tsp baking powder
• pinch of salt
• 1 tablespoon warm water

For the filling:

• 120 g icing sugar
• 227 g cream cheese chilled
• 85 g butter softened
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 190C/Gas mark 5.
2. Sift the flour, pumpkin pie spice mix, baking powder and salt together into a bowl and set aside.
3. Whisk the room temperature eggs with the caster sugar for a few minutes then add the pumpkin puree and the vanilla extract and continue to whisk for 8-10 minutes with an electric whisk, until pale and thick. The mix should quadruple in volume and thick enough to leave a thick trail on top of the mixture.
4. Add 1 tbsp of warm water and fold in carefully.
5. Sift half the flour over the mixture and using a large metal spoon , carefully fold it in. Continue with the remaining flour.
6. Pour the mixture into the prepared tin and spread out evenly and lightly making sure you fill the corners of the tin.
7. Bake for 12-14 minutes, or until the sponge feels firm to the touch in the centre.
8. Turn the sponge out onto a large piece of sugar dusted baking parchment. The parchment should be 10cm larger all around than the Swiss roll tin.
9. Trim off any stiff edges, which could cause it to crack during rolling.
10. Roll up the sponge from the short side, rolling the sugared paper inside the cake as you go.
11. Lift onto a wire rack and let cool.
12. When cooled, unroll the cold sponge carefully, spread with the filling, leaving a 1cm margin all around, then re-roll.
13. Place it seam side down, on a wire rack or serving plate, dust with a little caster sugar or icing sugar before serving.

Recipe Notes

This Swiss roll will keep for 3 days in an airtight container but is best eaten on the day! Pumpkin Spice Mix: Make a large batch of this spice mix for whenever you need it. 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves