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Pumpkin Roll

8 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
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  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 1/4 cup (32g) powdered sugar (to sprinkle on towel)
  • 3/4 cup (94g) all-purpose flour (sifted)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup (133g) granulated sugar
  • 3 large eggs (at room temperature)
  • 2/3 cup pumpkin puree
  • 3/4 cup (105g) walnuts (chopped, optional)
  • 8 ounces (226g) cream cheese (at room temperature)
  • 1/2 stick(4 tbsp, 56g) unsalted butter (at room temperature)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon (or pumpkin pie spice)
  • 1 cup (125g) powdered sugar (plus extra to decorate the cake)

Method

  1. Preheat the oven to 375ยฐF/190ยฐC. Line a jelly roll pan with parchment paper. Set aside and prepare a clean tea towel sprinkled with powdered sugar (you will use this to roll the warm cake when it comes out of the oven).
  2. In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. To ensure that the ingredients are well mixed, you can sift them all through a fine mesh sieve. Set aside.
  3. In the bowl of a stand mixer (or in a large bowl, with a hand mixer), beat together the sugar with the eggs and pumpkin puree until well combined. Add the dry ingredients to the wet ingredients, and mix until just combined.
  4. Fold in the chopped nuts if using.
  5. Transfer the batter to the prepared jelly roll pan, and bake for 12-14 minutes or until a toothpick inserted to the center of the cake comes out clean.
  6. Remove from the oven and immediately loosen from the pan and turn into the prepared tea towel, carefully peel off the parchment paper.
  7. Roll the cake along with the towel and allow to cool completely on a wire rack.
  8. Meanwhile, make the cream cheese frosting: Beat together the cream cheese and butter, add vanilla, spice and powdered sugar and beat again until creamy.
  9. Carefully unroll the cake roll not to tear, and spread the frosting over the cake.
  10. Reroll tightly. Chill in the fridge for at least an hour, until ready to serve. Sprinkle with powdered sugar before serving.
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