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Pumpkin Roulade Recipes
Prep Time
20
Minutes
Total Time
15
Minutes
Makes
15
Servings
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Recipe Name : Pumpkin Roulade
Country : United Kingdom
Rating :
Category : Home > Bread > Sponge Cake
Chef : Debbie Littlejohn
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INGREDIENTS


200g self-raising flour
200g caster sugar
220g dark brown soft sugar
1 teaspoon nutmeg
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
6 eggs
330g pumpkin puree
110g unsalted butter, softened
450g cream cheese, softened
240g icing sugar
DIRECTION


1. Preheat oven to 180 C / Gas 4. Grease and flour a 25x38cm or similar sized Swiss roll tin.

2. Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin puree, then beat in the eggs, one at a time, until blended.

3. Pour batter into prepared tin. Bake in the preheated oven for 15 minutes or until a skewer inserted into the centre of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel like a Swiss roll. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.

4. To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the icing sugar, mixing until smooth.
SOURCE:

http://allrecipes.co.uk/recipe/14968/pumpkin-roulade.aspx