Pumpkin Cream Cheese SwissRoll

Hello Adventure’s and welcome back to another post. Today I will be sharing a new recipe I have just found for a Pumpkin Swiss roll. I’m very excited to share this recipe. I love making Swiss rolls, and they are very simple and elegant. I was emailed this recipe by Baker Bettie, I am currently enrolled in her Baking school, which I recommend if you want to learn more about baking. Now onto the recipe.

Ingredients:

  • 250 grams (1 1/4 cups) granulated sugar
  • 4 large eggs room temperature
  • 150 grams (3/4 cup) pumpkin purée
  • 1 teaspoon vanilla extract
  • 120 grams (1 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • Powdered sugar (for dusting)

For the Frosting:

  • 225 grams (8 ounces) cream cheese (room temperature)
  • 28 grams ( 2 tablespoons) unsalted butter (room temperature)
  • 360 to 480 grams (3 to 4 cups) powdered sugar
  • A large pinch of salt

Instructions:

Prep: About 30 minutes before making the cake take out the eggs, cream cheese, and butter, so they can come to room temp.

Position an oven rack to the center position and preheat to 375 degrees F. Grease an 18 x 13 inch rimmed half sheet pan and line with parchment paper so the grease holds the paper in place. Lay a big thin cotton dish towel (I used a flour sack towel) on a work surface and dust liberally with powdered sugar. This is what the cake will be rolled up in when it comes out of the oven.

For the Cake: In a bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, beat the eggs, and granulated sugar on medium speed for about 2 minutes until they have thickened and increased in volume. Mix in the pumpkin puree and the vanilla extract.

In a medium mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.(If you do not have pumpkin pie spice on hand you can substitute it in the recipe with 1 teaspoon of cinnamon, 1/4 teaspoon clove, 1/4 teaspoon allspice , 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger.)

Add the dry ingredients into the wet ingredients and gently fold until everything is incorporated.

Pour the batter into the prepared pan and use an offset spatula to spread it out as evenly as possible. It will be very thin. Tap the pan on the counter a few times to get out any air bubbles and help even it out. Bake in your preheated to 375 degrees F , for 15-18 minutes, until a toothpick comes out clean. Carefully remove the cake with the parchment paper to a cooling rack to make it easier to handle. Invert the cake into the prepared towel. Liberally dust the top of the cake with more powdered sugar over the top of the cake so it will not stick to the towel.

Starting at the short end, carefully roll the cake up in the towel. Allow to cool fully- at least 1 hour. 

Make the Frosting:In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, add the cream cheese and butter. Mix on medium-low speed until combined and creamy. Add about 360 grams (3 cups) of the powdered sugar and a large pinch of salt. Mix on low speed until it starts to incorporate and then increase to medium-low. Scrape down the bowl and add up to 1 more cup of powdered sugar if desired to thicken and sweeten it up.

 Carefully unroll the cake and use an offset spatula to spread the frosting evenly over the entire cake. There is no need to leave any borders.

 Roll the cake back up into a tight roll and wrap in plastic wrap. Refrigerate for at least 2 hours before slicing and serving.

 To serve dust powdered sugar over the top and then slice with a serrated knife.  

Store uneaten cake in the refrigerator in an airtight container for up to 5 days.

I hope you enjoyed this recipe! Comment down below any fall recipes you would like to see in the future. Until the next adventure,

Love, Payton

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