Pumpkin Swiss Roll Recipe | Recipe Cart
Pumpkin Swiss Roll Recipe | A delicious 65-minute cake roll made with pumpkin puree, cream cheese frosting, and spices for a flavorful treat. Perfect for fall!
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Cooking tools:
- Stand mixer
- Sifter
- Offset spatula
- Jelly roll pan
- Cake lifter
- Oven
- Stove
- Microwave
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Parchment paper
- Cloth napkin
- Toothpick
Ingredients
- 4 large eggs
- 100 g brown sugar (½ cup)
- Generous ¼ tsp salt
- 80 g AP flour (about ⅔ cup, measured by spoon and level method)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 30 g warm melted butter
- 2 tsp vanilla
- 180 pumpkin puree (¾ cup)
- 4 oz cream cheese (½ a block)
- 240 ml chilled whipping cream (35% fat, 1 cup)
- 30 g confectioner's sugar
- 2 tsp vanilla extract
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