Spiced Pumpkin Swiss Roll Cake
Of course we didn’t forget pumpkin! When doing a vegetables in desserts feature how could one forget pumpkin?! I’ll admit, it did take a while to join the party, but only because this recipe, being my first ever swiss roll recipe, required A LOT of troubleshooting. Soo… sorry for keeping you waiting so long for this epic Spiced Pumpkin Swiss Roll Cake, but your welcome for making just about every mistake you can possibly make when baking a swiss roll cake so that you don’t have to. In short, if you’re looking to trouble shoot your swiss roll bake, can’t stop it cracking?, disappearing fillings?, then I highly suggest reading through our Top Tips for Mastering This Bake below, because the tips there are applicable to any and all swiss roll recipes, or… you could just make this recipe?! Just saying, because this Pumpkin Swiss Roll is to die for. Fluffy spiced pumpkin cake, wrapped around a deliciously smooth and creamy filling and topped with crunchy pecans. Mouth watering yet? Because mine is!
MY TOP TIPS FOR MASTERING THIS BAKE
Bare with me, I have a lot of tips for this recipe... because is my four trial runs of this recipe I made almost every mistake one can make while baking a roll cake. So these tips are more like roll cake troubleshooting.
Problem #1 Cake stuck to the tea towel.
This is why dusting both sides of your cake with icing sugar before rolling in your tea towel is important, to prevent this from happening.
Problem #2 Cracking
Some recipes said to roll up your cake in the tea towel and let cool completely, others said not roll it up at all until it had cooled. But the method I found by far the most successful, resulting in NO cracks, is the one recommended in this recipe. Roll your cake up for 15 - 20 minutes, then unroll and let cool completely. It's the perfect in between and the result is a perfect roll cake!
On a side note, (you won't have this problem if you're following this recipe, but I just thought I'd mention in case you're wanting to adapt this recipe) a cake any thicker than 3/4 an inch thick is much more likely to crack when rolled, so ensure you don't overfill your pans.
Problem #2.5 Fancy Flipping
I got impatient and just tried to flip the cake out of the tin without any of these fancy flipping steps and I broke my beautiful cake longways. Small cracks and even length-ways breaks are fixable... longways breaks are not. So learn from my mistake, and follow these fancy flipping techniques to ensure that your cake can reach its true potential and become a roll cake.
FANCY FLIPPING TECHNIQUES: Place your baking tray on the bench, place a tea towel over your baking tray and then a large cutting board on top. Lift everything together, apply pressure to both the baking tray and the cutting board, and flip so as the cutting board is now on the bottom of the stack.
Problem #3 Filling Absorption.
This is not something you will have any trouble with if you're following this recipe, however, I thought I might mention this just in case your wanting to adjust the recipe a little. The cream cheese in the filling is entirely necessary. I tried to make this recipe with a purely whipped cream filling and the cake absorbed ALL of it. The cream cheese is required to thicken the mixture to ensure it's not absorbed.
Problem #4 Cake falling apart when cut.
I recommend letting your cake sit in the fridge overnight, I just think it tastes better, but if you're in a rush, a minimum of 4 hours will ensure your roll won't fall apart when cut.
If your swill roll does still fall apart while you're cutting it, you may not have been firm enough when rolling your cake. Being too gentle can result in your layers not being tightly 'glued' together by the cream cheese.