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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