RECIPE
Pumpkin Roll
THE RECIPE for this cake is a thin pumpkin (Swiss) roll with a white creamy cheese-style filling with nuts. It looks and tastes just wonderful.
To decorate the cake you can dust with icing sugar, or even add some spooky style decorations, or perhaps add some toasted pumpkin seeds for added crunch.
If preferred. You could also make the cake as a loaf cake, or a standard cake if you want to bake with the pumpkin.
Why not give it a try? Happy Hallowe’en!
Ingredients for roll
3 large eggs
200g sugar
170g stewed pumpkin, mashed and cooled
1tsp baking powder
2tsp ground cinnamon
1tsp ground ginger
1tsp lemon juice
1/2tsp nutmeg
1/2tsp salt
120g finely chopped walnuts
85g flour
Ingredients for filling
120g icing sugar
170g (6 oz) cream cheese
4tbs margarine
1/2tsp vanilla extract
Method for roll
Preparation time 20 minutes
Cooking time 15 minutes plus one hour chilling time
1. Preheat oven to 190 C/gas 5.
2. Beat eggs on high speed for five minutes. Gradually beat in sugar and stir in the pumpkin and lemon juice.
3. In another bowl mix together the dry ingredients and fold into cake mixture.
4. Line a greased Swiss roll tin (40x25x2.5cm) with baking parchment then grease the parchment.
5. Spread the cake mixture evenly in the tin and sprinkle with the chopped walnuts.
6. Bake in preheated oven for 12 to 15 minutes.
7. Turn out on to a tea towel dusted with icing sugar.
8. Remove the parchment and starting at the narrow side of the cake.
9. Roll up the cloth and cake together and leave to cool.
Method for filling
1. Whip all ingredients for the filling together, until well combined.
2. Unroll sponge when cool and spread with the filling, then back roll up.
3. Chill finished roll before serving.
4. If not consuming straight away this cake freezes very well!
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