Pumpkin Swiss Roll
  • ¾ cup all purpose flour
  • 1 teaspoon ground cinnamon powder
½ teaspoon ground ginger powder
  • 1 teaspoon baking powder
½ teaspoon baking soda
  • 3 eggs
  • 1 cup castor sugar
  • 1 teaspoon lemon juice
  • ⅔ cup pumpkin puree
Confectioners/icing sugar for dusting cake with
  • ½ cup butter, softened
  • 1 cup cream cheese
  • 1.5 cups icing sugar
  • 1.5 teaspoon vanilla extract
  1. Preheat the oven at 180 degrees and line a 15x10 inch pan with parchment paper.
  2. Lay a clean kitchen towel and sprinkle icing sugar generously on it.
  3. In a bowl, combine flour, cinnamon powder, baking powder and baking soda.
  4. Beat the eggs in the stand mixer until light and fluffy.
  5. Gradually add the sugar followed by the lemon juice and whisk until thick.
  6. Gently fold in the dry ingredients into the the egg mixture. Make sure you do not knock out the air.
  7. Add the pumpkin puree and mix well.
  8. Transfer the batter on the prepared baking tray and spread evenly using an offset spatula.
  9. Bake for 15 minutes at 180 degrees or until the cake springs back.
  10. Immediately turn cake out onto line towel. Peel off parchment paper and gently roll cake up in the towel, starting with the short end.
  11. Let it cool completely.
  12. Place the roll in the refrigerator for 30 minutes to chill.
  13. To prepare the filling, in a bowl beat the butter and cream cheese together until the mixture is light and fluffy.
  14. While the mixture is running gradually add the icing sugar.
  15. Add the vanilla extract and mix.
  16. Unroll the chilled roll.
  17. Spread the frosting evenly on the Swiss roll using an offset spatula.
  18. Roll the swiss roll again and chill in the refrigerator for 2 hours
Recipe by Bake with Shivesh at https://bakewithshivesh.com/pumpkin-swiss-roll-with-cream-cheese-frosting/