This Pumpkin Swiss Roll is a fun and tasty treat that is perfect for fall! With a light, fluffy cake filled with creamy pumpkin and spice filling, it’s a delightful combination of flavors.
If you’re like me, you might have trouble not sneaking a slice before serving. Perfect for dessert or a cozy afternoon snack, it brings a smile to everyone’s face! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your sponge cake. If you’re looking for a gluten-free option, almond flour or gluten-free all-purpose blend can work. Just remember to adjust the amount as needed!
Canned Pumpkin Puree: Make sure it’s 100% pumpkin, not pumpkin pie filling, which adds sugar and spices. If you’re feeling adventurous, homemade pumpkin puree is great too. Just cook and blend fresh pumpkin until smooth.
Spices: Cinnamon, nutmeg, and ginger bring warmth to the recipe. If you don’t have one, you can substitute with pumpkin pie spice, which combines all these spices. It saves time and adds a little kick!
Heavy Cream: This gives a rich filling. For a lighter option, use whipped topping or even Greek yogurt, although the texture will change slightly. Make sure they’re chilled for best results.
How Do I Roll the Cake Without Cracking It?
The rolling step can be tricky. Here’s how to do it successfully:
- Prepare the Towel: Dust your kitchen towel with powdered sugar before rolling. This helps prevent sticking and adds a nice sweet touch.
- Roll While Hot: As soon as the cake comes out of the oven, roll it up in the towel. This helps maintain its shape while cooling.
- Cool Completely: Let the rolled cake cool completely before unrolling. This keeps it from cracking when you add the filling.
- Gentle Unrolling: When it’s cool, unroll slowly and carefully. If it does crack a bit, just use whipped cream to patch it when you roll it back up!
Practice makes perfect, so don’t worry if it takes a try or two to get it just right. Enjoy the process! 😊
How to Make a Pumpkin Swiss Roll
Ingredients You’ll Need:
For the Pumpkin Sponge Cake:
- 3/4 cup (95g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup (240ml) heavy cream, chilled
- 1/4 cup (30g) powdered sugar (icing sugar)
- 1/2 teaspoon vanilla extract
For Dusting:
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and around 15-18 minutes to bake. After that, allow a cooling time of about 1 hour, then refrigerate for at least an hour before slicing, bringing the total time to approximately 2-3 hours. Perfect for planning ahead!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). Take a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease it to prevent sticking. This will keep your beautiful cake intact.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. Give it a good mix and set it aside for later!
3. Beating the Eggs:
In a large bowl, using an electric mixer, beat the eggs on high speed until they become thick and light in color—about 3-5 minutes. This step is essential as it helps create a fluffy sponge!
4. Adding Sugar and Flavors:
Gradually sprinkle the granulated sugar into the egg mixture while still beating until combined and fluffy. Next, stir in the pumpkin puree and vanilla extract until everything is well mixed.
5. Combining Dry and Wet Ingredients:
Now, gently fold the dry ingredients into the wet mixture in batches. Be careful not to deflate that fluffy batter! You want to keep all that lovely air in there.
6. Spreading the Batter:
Pour the batter into your prepared jelly roll pan and smooth it out evenly. This will help it bake evenly and look fabulous!
7. Baking:
Time to bake! Place your pan in the oven and let it bake for about 15-18 minutes. You’ll know it’s ready when the cake springs back lightly when touched or a toothpick comes out clean.
8. Rolling the Cake:
While your cake is baking, prepare a clean kitchen towel. Dust it with powdered sugar. When the cake is done, immediately invert it onto the sugared towel. Gently peel off the parchment paper and start rolling it up from one short end, together with the towel. Let it cool completely in this log shape on a wire rack.
9. Making the Filling:
While your cake cools, whip the cold heavy cream in a clean bowl with powdered sugar and vanilla extract until stiff peaks form. This will create a delicious and airy filling.
10. Assembling the Roll:
Once the cake is completely cool, unroll it gently. Spread the whipped cream filling evenly over the surface of the cake. Then, roll the cake back up without the towel, making sure the seam is on the bottom to keep it all together.
11. Final Touch:
If you like, dust the outside of the rolled cake with powdered sugar for a touch of sweetness! Then pop it in the fridge for at least an hour to set the filling.
12. Serving Time!
Slice the Pumpkin Swiss Roll and serve chilled. Enjoy this delightful roll that’s sure to impress your family and friends!
Happy baking, and enjoy your delicious creation! 🎃
Can I Use Different Flours for This Recipe?
Yes! While all-purpose flour is recommended, you can substitute it with gluten-free flour blends if needed. Just be sure to check the package for any specific measurements or binding agents they may recommend.
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, you can wrap it tightly in plastic wrap before placing it in the container to keep it fresh.
Can I Make This Swiss Roll Ahead of Time?
Absolutely! You can prepare the sponge cake and fill it in advance. Just wrap it tightly once done, and refrigerate. It will taste great even a day or two later!
What Should I Do If My Cake Cracks While Rolling?
If your cake cracks, don’t worry! Just gently press it back together and use the whipped cream filling to cover any gaps. It will be rolled up, so it will still look beautiful when sliced!
