Spiced Pumpkin Swiss Roll Cake

Spiced Pumpkin Swiss Roll Cake

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!

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.

pumpkin spice cake, roll cake recipe, pumpkin cake
Yield: 10
Author: Dayna Hoskin


prep time: 5 hourcook time: 15 Mtotal time: 5 H & 15 M
Spiced pumpkin cake rolled around a silky smooth cream cheese filling. Seriously, what's not to love?!


  • 1 1/4 cups plain flour
  • 2 whole eggs (separated and whisked)
  • 1/4 cup white granulated sugar
  • 2tsp baking powder
  • 2tsp maple syrup
  • 1tbsp vegetable oil
  • 300g pureed kabocha or kent pumpkin
  • 1/2 cup brown sugar
  • 1 3/4 tsp pumpkin spice mix
  • + icing sugar to dust
  • + pecans to decorate
Pumpkin Spice
  • 4tsp cinnamon
  • 2tsp ginger
  • 1tsp clove
  • 1/2 tsp nutmeg
  • 250g cream cheese (room temperature)
  • 1 cup icing sugar
  • 3/4 cup thickened cream


How to cook Spiced Pumpkin Swiss Roll Cake

  1. Line a lamington or sheet pan with baking paper and set aside.
  2. De-seed your pumpkin, cut off the skin and cube the flesh in roughly 2cm x 2cm cubes.
  3. Set up and steamer and steam pumpkin for 20 minutes or until soft.
  4. Pre-heat your oven to 180 degrees Celcius.
  5. In a small bowl combine all your Pumpkin Spice ingredients. Mix until evenly combined and set aside.
  6. Transfer your pumpkin to a large mixing bowl and using a stick blender, puree your pumpkin until smooth. Set aside.
  7. In a separate mixing bowl combine flour, brown sugar, white sugar and baking powder. Mix together thoroughly with a whisk ensuring all ingredients are mixed evenly.
  8. Create a well in the centre of your dry ingredients and pour in your pureed pumpkin, eggs, vegetable oil and maple syrup. Mix until all ingredients are well combined.
  9. Pour your batter into your pre-prepared baking tray and using a spatula, gently spread the batter out into all corners ensuring the surface is even.
  10. Tap your baking tray lightly against the bench a couple of times to dislodge any bubbles and set in the oven to bake for 15 minutes or until a skewer inserted into the centre is removed clean.
  11. While your cake is baking, lay a tea towel atop a large cutting board and fetch your icing sugar and sieve.
  12. Once your cake is cooked, remove it from the oven, dust the surface of the cake with icing sugar and flip your cake out onto your tea towel.
  13. FLIPPING TECHNIQUE TO AVOID BREAKING: 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.
  14. Lift off your baking tray, gently peel back your baking paper, and dust the second side of your cake with icing sugar.
  15. Fold one end of your tea towel over a 'short' edge of your cake and gently roll up your cake. The tea towel should end up separating each layer of your cake and wrapping around the outside of your roll.
  16. Place your cake back on the cutting board 'seem' side down, and let sit for 15 - 20 minutes.
  17. After 15 minutes, gently unroll your cake and leave open/unrolled to cool to room temperature.
  18. Once at room temperature, combine all your filling ingredients (cream cheese, thickened cream and icing sugar) in a clean mixing bowl and cream together with electric beaters on high until the mixture is smooth and has risen slightly.
  19. Spoon the filling out onto your cake and spread it evenly ensuring all of your cake is covered, EXCEPT, roughly 1cm of the cake at the end of the roll (opposite end to where you will start rolling).
  20. Gently but firmly re-roll your cake (minus the tea towel).
  21. Wrap your roll in baking paper and then cling wrap, and place in the fridge seem down overnight to set.
  22. When ready to serve, cut off the ends of your roll, roughly chop a handful of pecans, sprinkle on top and serve.  


EQUIPMENT parchment or baking paper clean tea towel (not fluffy) 3 large mixing bowls 1 small bowl stick blender electric beaters sieve large cutting board steamer whisk
Created using The Recipes Generator
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