Description
This Pumpkin Swiss Roll is a delightful autumn-inspired dessert featuring a light and fluffy pumpkin-flavored sponge cake rolled with a creamy vanilla whipped filling. The cake is infused with warming spices like cinnamon and nutmeg, making it perfect for festive occasions or cozy gatherings. The delicate roll is dusted with powdered sugar, adding a touch of elegance to every slice.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional powdered sugar for dusting the towel
Instructions
- Prepare the pumpkin puree: Measure out 1/2 cup of canned pumpkin puree or make your own fresh pumpkin puree to ensure a smooth, flavorful base for the cake batter.
- Make the cake batter: In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, beat the eggs with the granulated sugar until the mixture is thick and pale, which usually takes about 3-5 minutes of vigorous mixing.
- Combine ingredients: Gently fold the pumpkin puree and vanilla extract into the egg and sugar mixture. Gradually add the dry ingredients, folding carefully until just combined, to keep the batter light and airy.
- Bake the cake: Pour the prepared batter evenly into a jelly roll pan (typically around 15×10 inches) lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cake springs back lightly when touched.
- Roll the cake: While the cake is still warm, invert it onto a clean kitchen towel dusted generously with powdered sugar to prevent sticking. Peel off the parchment and roll the cake up in the towel from the short end. Allow it to cool completely rolled up to set its shape.
- Prepare the filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creamy filling will add richness and a sweet contrast to the spiced cake.
- Assemble the swiss roll: Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, then gently roll the cake back up with the filling inside, seam-side down to secure the roll.
Notes
- For best results, use canned pumpkin puree rather than pumpkin pie filling as it is unsweetened and pure pumpkin.
- Rolling the cake while warm prevents cracking and helps it set in the rolled shape.
- Chilling the whipped cream bowl and beaters before whipping will help achieve stiffer peaks faster.
- Use a serrated knife to slice the Swiss roll to maintain clean edges and avoid squishing the cake.
- This cake can be stored covered in the refrigerator for up to 3 days.
