Are you looking for a fast-to-whip-up pumpkin dessert for this Thanksgiving? Well, look no more!! SWISS ROLL month has Pumpkin Swiss roll with Cream Cheese that is delicious and pumpkin-y!! Happy Thanksgiving !!
Thanksgiving is a time to be with family and friends. It’s also a great time to eat and enjoy food with people that you love. It’s also a time to be grateful and I sure am grateful to have this blog and to share recipes with my readers!!
One thing I learned as I was doing this SWISS ROLL month is that swiss roll is so versatile!! You can make it any flavor with any filling and the combination is endless. It does seem intimidating at first but when you keep practicing over and over again, you’ll get the hang of it for sure!! It does help when you have a lot of people to feed around you!! Here is one thing that you need to remember when you are making a Swiss roll. Make sure that you roll it out when it’s still warm. After the cake is baked, you want to wait for 5 minutes, flip it over and then you roll it with the towel. I think that is the key to have a successful Swiss roll.
This recipe is so great because you can whip this is up while you’re the oven is heating up. It is THAT fast to make!! First, combine all the dry ingredients in you stand mixer bowl.
After all is combined, add the wet ingredients into the bowl and mix well. Don’t forget to scrape the sides and the bottom of the bowl to make sure everything is combined.
Pour the mixture into the prepare baking pan that is greased and lined with parchment paper.
Smooth out the surface with a spatula and bake for about 15 minutes.
Ta da!!! It’s nice and golden brown and it smells like fall!!! If you close your eyes, you might even see the leaves falling on the ground!!! ?????
Lay a clean kitchen linen on top of the cake and then invert it in one swoop!!
Gently peel the parchment paper off the back.
Now with the kitchen towel, roll the cake gently and firmly. Roll it all the way to the end.
Then leave this in the towel for about 30 minutes at room temperature.
While the cake is cooling, make the cream cheese frosting. Can I just say how cream cheese and pumpkin is a great combination?!?! Put everything in the stand mixer bowl and whip away for 5 minutes or until everything is combined and you’ve got yourself a cream cheese filling.
Unroll the cake an evenly smear the filling to the cake. As you can see I didn’t fill it all the way to the end. As you roll the cake, the filling usually gets pushed. This is why you need the space for the filling to move around. Then re-roll the cake again without the kitchen towel.
If you’d like you can also put powdered sugar on top to make it purrrrty!!
After cooling it in the refrigerator for 2 hours and the cake is set, it’s time to serve it!! Wouldn’t this be a great dessert to have at your Thanksgiving table?!!?
Once again, I just want to say that this blog has truly been an adventure for me and I am truly grateful to be able to bake and share my life with all of you. I hope all of you have a delicious and happy Thanksgiving!!
Happy Baking!!
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- 3/4 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup pureed pumpkin
- 1 tsp lemon juice
- 250 g cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
Ingredients
Pumpkin Sponge Cake
Cream cheese filling
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- Preheat oven to 375 degrees F. Lightly butter a 9x13 jelly roll pan and line it with parchment paper.
- In a stand mixer bowl, mix together flour, sugar, baking soda and pumpkin pie spice. Add the pumpkin puree, eggs and lemon juice and mix until everything is combined.
- Pour into the prepare baking sheet and bake for 15 minutes or until it's golden brown.
- Put on a wire rack and let cool for 5 minutes. Lay a clean kitchen towel on top of the baked cake and invert the pan. Gently pull out the parchment paper. Roll the cake with the towel and let cool at room temperature for about 30 minutes.
- While the cake is cooling, make the filling. In a stand mixer, mix together the cream cheese, butter, vanilla and powdered sugar for about 5 minutes on a medium speed.
- After 30 minutes, unroll the cake. Spread the filling from the curled side up until 1 inch before the other side. This is the space needed for the filling so it doesn't overflow.
- Reroll the cake with out the towel and cover with plastic wrap. Refrigerate for at least 2 hours before serving. Cut with a serrated knife.
Adapted from : Peter's food adventure
