This Pumpkin Swiss Roll is a lovely treat that combines soft pumpkin cake with sweet cream filling. It’s like a cozy hug in dessert form, perfect for fall!
Rolling it up might sound tricky, but don’t worry! I promise, if I can do it without breaking it, so can you! 😄 It’s made for sharing (or not!).
I love serving it with a sprinkle of powdered sugar on top. It always makes it look fancy, even when it’s super easy to make. Enjoy this yummy roll with a cup of tea or coffee!
Key Ingredients & Substitutions
Pumpkin Puree: Fresh or canned pumpkin works well. Canned is super convenient, but if you prefer fresh, roast some pumpkin and puree it. Just make sure it’s smooth!
Spices: The combo of cinnamon, ginger, and nutmeg really brings out the flavor of pumpkin. If you don’t have fresh ginger, you can skip it or use extra cinnamon. Pumpkin pie spice is a great substitute too!
Heavy Cream: For the filling, you can use mascarpone cheese or whipped topping if you want a lighter option. They offer a nice change in flavor while still being creamy!
Granulated Sugar: If you need a healthier choice, consider using coconut sugar or a sugar substitute. Just note that the taste may differ slightly.
How Do You Roll a Cake Without Breaking It?
Rolling the cake can seem intimidating, but with the right technique, it’s quite easy! Here’s how to do it:
- Once baked, work quickly and invert the cake onto a powdered sugar-dusted towel to prevent sticking.
- Peel off the parchment paper carefully. A little patience goes a long way here!
- Start from one end and gently roll the cake with the towel. The towel helps shape the roll while the cake cools. Keep the roll tight but not so much that it cracks.
- Let the rolled cake cool completely before unrolling it to spread the filling. This way, it keeps its shape!
This technique makes all the difference in achieving a beautiful pumpkin swiss roll. Happy baking!
How to Make a Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Cake:
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2/3 cup (160g) pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1 cup (240ml) heavy cream, cold
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful dessert will take about 25 minutes to prepare and 12-15 minutes to bake. After that, you’ll want to chill it in the refrigerator for at least 1 hour to set. So, plan on a total of about 1 hour and 45 minutes before your Pumpkin Swiss Roll is ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Begin by preheating your oven to 350°F (175°C). Take your 10×15-inch jelly roll pan, line it with parchment paper, and give it a light grease to prevent sticking. You want it ready for that delicious pumpkin batter!
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Sift them together for an even mix, and then set this bowl aside.
3. Beat the Eggs and Sugar:
In a separate large bowl, beat the eggs and granulated sugar using an electric mixer on high speed. You’re aiming for a thick and pale mixture that’s about tripled in volume. This should take around 5 minutes of good mixing!
4. Add Pumpkin and Vanilla:
Now, gently fold in your pumpkin puree and vanilla extract into the egg-sugar mixture using a spatula. You want them to combine without losing all that wonderful air you’ve whipped into the eggs!
5. Combine Wet and Dry Ingredients:
Gradually fold in the dry flour mixture, doing this in batches. Make sure not to deflate the batter, as this will help keep your cake nice and fluffy!
6. Bake the Cake:
Once everything is mixed well, pour the batter into your prepared pan, smoothing the top evenly. It’s time to bake it for 12-15 minutes! The cake should spring back when lightly touched, and a toothpick should come out clean when tested.
7. Roll the Cake:
While your cake is baking, get a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake is out of the oven, quickly invert it onto the prepared towel. Peel off the parchment paper carefully, and starting from the short end of the cake, roll it up tightly with the towel inside to help maintain its shape. Let it cool completely while rolled up.
8. Make the Cream Filling:
As the cake cools, whip up your cream filling! In a mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until you achieve stiff peaks. This will be your delicious filling!
9. Assemble the Final Roll:
Once the cake has completely cooled, gently unroll it. Spread the whipped cream evenly over the surface of the cake, being careful to cover it well.
10. Final Rolling and Chilling:
Now, re-roll the cake without the towel, making sure it’s nice and tight, and wrap it in plastic wrap. Place it in the refrigerator for at least an hour to set. It will be wonderful once it’s chilled!
11. Serve and Enjoy:
When you’re ready to serve, dust the top lightly with powdered sugar for a pretty touch. Slice it up and enjoy your delightful, homemade Pumpkin Swiss Roll!
Can I Use Different Types of Flour for the Cake?
Yes! You can substitute whole wheat flour for a healthier option, or a gluten-free all-purpose flour if you’re avoiding gluten. Just note that the texture may vary slightly!
How Do I Store Leftovers?
Store any leftover Pumpkin Swiss Roll in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices; just wrap them tightly in plastic wrap.
What If My Cake Cracks When Rolling?
Don’t worry! If cracks happen, simply patch them with the whipped cream filling when you spread it on. The filling will cover imperfections, and once sliced, it will look great!
Can I Make This Swiss Roll Vegan?
Absolutely! You can use aquafaba (chickpea brine) instead of eggs, a vegan sugar substitute, and coconut cream in place of heavy cream for the filling. Just ensure that your other ingredients are also vegan-friendly!