• 8servings
  • 50minutes
  • 253calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 eggs, beaten

  2. 200g caster sugar

  3. 165g pumpkin puree

  4. 1 tablespoon lemon juice

  5. 85g self-raising flour

  6. 2 teaspoons ground cinnamon

  7. 1 teaspoon ground nutmeg

  8. 1 teaspoon ground ginger

  9. 120g icing sugar

  10. 50g unsalted butter, softened

  11. 225g cream cheese

  12. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 170 C / Gas 3. Butter or grease one 25x38cm or similar sized Swiss roll tin.

  2. In a mixing bowl, beat together the eggs, sugar, pumpkin puree and lemon juice.

  3. Sieve together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into tin and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.

  4. Remove cake from tin and place on cotton tea towel. Roll up the cake by rolling a towel inside cake and place seam side down to cool.

  5. Prepare the filling by blending together the sugar, butter, cream cheese and vanilla extract.

  6. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with cling film and refrigerate until ready to serve. Sprinkle with icing sugar and slice into 8 to 10 servings.


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