Traditional recipes

Pumpkin Walnut Swiss Roll recipe

Pumpkin Walnut Swiss Roll recipe

  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Swiss roll

A delicious autumn treat.

399 people made this

IngredientsServes: 16

  • 3 eggs
  • 200g caster sugar
  • 175g pumpkin puree
  • 100g plain flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 60g chopped walnuts
  • icing sugar for dusting
  • For the filling
  • 125g icing sugar
  • 3/4 teaspoon vanilla extract
  • 30g butter, softened
  • 250g cream cheese

MethodPrep:30min ›Cook:30min ›Extra time:1hr › Ready in:2hr

  1. Preheat oven to 190 C / Gas mark 5. Grease a swiss roll tin and line with baking parchment. Grease and flour the parchment.
  2. In a large bowl, beat eggs on high for five minutes. Gradually add caster sugar and pumpkin. Add flour, cinnamon and bicarbonate of soda. Spread batter evenly in tin. Sprinkle walnuts evenly on top.
  3. Bake in the preheated oven for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with icing sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  4. To Make Filling: Mix icing sugar, vanilla, butter and cream cheese together till smooth.
  5. Carefully unroll the cake. Spread filling over cake to within 3cm of edges. Roll up again. Cover and chill until serving. Dust with additional icing sugar, if desired.

Tip

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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Reviews & ratingsAverage global rating:(435)

Reviews in English (348)

by melis

I gave this recipe 3 stars for taste only, I am an experienced baker, cakes are my specialty. This roll cracked in several places despite rolling it and unrolling while cooling it as I do every roll I make. I also wonder why the originator posted that it takes 2 hours?? No way it takes that long. I had no fears going into this recipe except for the fact that the cake portion is most definitely not sponge cake which is what most easy/successful cake rolls are. I am still seriously doubting that this recipe needs baking soda, I think perhaps a change to powder might be in order as well as a change in the leavening{eggs} to produce more of a sponge. I will be working with this idea of producing a better pumpkin roll, I will be using my own cake roll recipe as a base as it starts with a sponge cake and has never cracked and I've made 100s of them. I'll post it when I get it perfect, until then look for my cake roll recipe, it's so good and so easy.-15 Mar 2006

by Michigan Mommy

Oh wow this was wonderful! Among pumpkin pie, pecan pie, and choclate cherry cheesecake, this Pumpkin Roll was everyone's favorite dessert this Thanksgiving. I too loved it and the filling is so yummy, I was scraping the bowl to get it all! ~~~~ I forgot to add the walnuts to the cake so I just tossed them in the filling and that was perfect, I think I will do that next time also. The filling is not too sweet, just right! I got so many compliments. My one suggestion is use a lot of powdered sugar when dusting your cloth before rolling. I skimped a little on the edges and my roll was almost stuck!! But it came out just fine and was really easy to do. I put my roll right in the freezer for about an hour to let it set up and then stored it in the fridge until serving, wrapped tightly in non-stick aluuminum foil. Yummy, easy, beautiful, and quick, what else could you want?!?-26 Nov 2005

by Miss Kate

I tasted the roll right after I made it and thought it was a bit too sweet and a little dry. But after chilling it overnight, is was moist and very good! The chilling is mandatory before serving to guests. I added 1 tsp pumpkin pie spice.-09 Apr 2006


Pumpkin Roll

Pumpkin Roll is synonymous with Thanksgiving in my family, and I hope soon &ndash in yours. This Pumpkin Roll recipe is easier than you think, and will make you a holiday dessert superstar. Read on to find out how to roll a pumpkin roll and how to store one in the freezer!

My Nana was an amazing baker and was always up for involving me in her kitchen. She&rsquod perch me atop a bar stool and side by side, I&rsquod take in her talent and mimic her techniques the best that I could.

Despite my young age she undoubtedly had a tremendous amount of confidence in me. She never questioned my ability to use a knife or remove baked goods from a piping hot oven.

I was her sous chef and during our bake-a-thons, I was treated like an adult &ndash not a 7-year-old kid with a permed mullet and retainer.

There is no question that I inherited my whirlwind styling of baking from her. We would tear up her kitchen and dig our way out hours later.

But she also instilled a fearlessness with food that I will forever be grateful for. How many second graders do you know that can whip out a perfect pumpkin roll with little to no guidance?

As far back as I can remember, Thanksgiving was pretty much synonymous with Pumpkin Rolls. We would set aside a weekend and systematically crank out about 30 Pumpkin Rolls that Nana would give away as holiday gifts to friends, family and fellow church members.

To this day, those Pumpkin Roll filled days are some of my fondest childhood memories. Nana often baked and cooked from memory, so I don&rsquot have her exact Pumpkin Roll recipe.

But I do remember her &ldquodoctoring up&rdquo the Libby&rsquos recipe with secret ingredients, which I am pretty certain was pumpkin pie spice, so that&rsquos pretty much what I&rsquove done for years with delicious results.


Ingredients Needed for Keto Pumpkin Cinnamon Rolls

  • Shredded mozzarella cheese
  • Cream cheese
  • Almond flour
  • Baking powder
  • Ground flax meal
  • Pumpkin
  • Butter
  • Cinnamon
  • Heavy Cream
  • Keto Sweetener such as monkfruit or swerve


Baking tips

  • Tea towel vs. parchment paper. I prefer to use a cotton tea towel when rolling the cake. It’s important to use this specific type of towel so that the cake doesn’t stick to it. Some think it’s easier to use parchment paper instead because you don’t have to transfer the cake onto the towel since it already bakes on the paper. You can absolutely use parchment paper, I’ve just had better results with a tea towel (the cake seems less sticky). One thing to note if using parchment paper – make sure to leave about 1-2 inches sticking out on the sides. This makes it easier to lift the cake from the jelly roll pan and then roll the cake.
  • Keeping it from cracking. Rolling the cake while it’s still warm will prevent the cake from getting cracks on top. The heat and moisture make it more pliable and will help eliminate any cracking. It’s much more likely to crack after the cake has cooled. Then once it’s cooled, you can unroll it and spread on the cream cheese filling.
  • Length of cooling. I first let the rolled cake portion cool in the refrigerator for about 30 minutes to an hour. Then once the cream cheese filling is added, I let it refrigerate again for at least 30 minutes, but usually longer so that it has time to form. Before serving, I’ll stick the pumpkin roll in the freezer for about 15 minutes. This makes it easier to slice and the cuts will come out cleaner.


10 Delicious Cake Roll Recipes You Have to Try

These cake recipes offer the perfect amount of frosting in every bite.

Luscious and light as air, this elegant gluten-free flourless cake will wow guests at Passover&mdashand the rest of the year, too. When preparing, it's important to let the cake cool completely before rolling to prevent cracking.

This light, tangy cake is the perfect fall dessert, with a scrumptious mix of pure pumpkin, cinnamon, walnuts, vanilla and cream cheese.

Rich, creamy and surprisingly simple&mdashit only takes a half-hour to prep&mdashthis recipe layers store-bought pound cake with a generous slathering of chocolate- and coffee-flavored custard.

Quick and easy to make, yet very impressive-looking, slices of the this jelly-filled roll are good served warm or at room temperature with a dollop of whipped cream.

Get the recipe at Delish.

Have your cake, and eat it too&mdashwithout the guilt. This lighter recipe is the delicious combo of lemon and angel cake made with zero butter or oil. Over 30,000 pinners agree, this recipe is a keeper.

Get the recipe at Yummy Healthy Easy.

The famous dessert takes on a new form that everyone is sure to drool over.

Get the recipe at Diethood.

Do you like cinnamon rolls? That was a trick question&mdashof course you do. Make the sweet treat even better by turning it into a cake roll.

Get the recipe at Will Cook for Smiles.

Carrot cake rolled in cream cheese frosting sounds almost too scrumptious to be a real thing. Thankfully, it exists, and it's as incredible as you would expect it to be.


Pumpkin Roll With Maple Cream Cheese Filling

My husband and I make a pretty good team. We’ve been married for almost 13 years and have been friends since we were little kids. Over the years, we’ve learned who’s good at what and have fallen into a comfortable routine when it comes to housework and taking care of our boys.

I cook dinner and he usually does most of the dishes.

I wash and fold the laundry and he puts it away.

I write the recipes and take care of the photography, and he makes sure my writing is somewhat coherent and manages the techy stuff.

Yep, we go together like peanut butter and jelly…

Or maybe we go together like pumpkin cake and maple cream cheese filling. This recipe is so impressive when served, and while it looks complicated, the rolling method really does go very smoothly. The maple cream cheese filling is very subtle in its flavor, not overwhelming at all. Also, it can be made ahead a day or two, wrapped in plastic wrap and kept in the fridge until ready to serve.


Have you shied away from making cake rolls, jelly rolls and Swiss rolls? This recipe shows you there’s nothing to fear. Yes, you can create this bakery-perfect confection.

  • Getting the cake to roll without cracking can be a little tricky. Some baking experts suggest using parchment paper during baking. Don’t get overly anxious about this. Even professional bakers produce cake rolls with a crack or two.
  • This recipe uses plain, canned pumpkin. Canned pumpkin pie filling has spices added to it. If you use it, just omit the spices.
  • How do you soften cream cheese? There are several ways.

Pumpkin Walnut Swiss Roll recipe - Recipes

Finally I have used up the big pumpkin ^_^. I made this pumpkin loaf two days ago. I still used my preferred recipe which using cold milk, no egg and less butter. I also added some walnut in this bread.

23 comments:

I can see that the loaf bread is using all healthy ingredients. pumpkin, walnuts. Healthy loaf breaf.

wow, what a successfull bread loaf.
the yellow color of the pumpkin is amazing.
totally gonna try this recipe!

It looks so soft and perfect!

looks fabulous delicious presentation

How do I piut the walnut into the dough? This part I am not sure. Can you please explain. Thanks.

looks wonderful love the color

saw this in your instagram. It's gorgeous loaf!

I love pumpkin. Might try this someday. Thank you for sharing.

Charles, you just wrap walnut with the dough then try to fold the dough few times.

Our vegetables & fruits always surprise us with the beauty of the nature. Absolutely, gorgeous !
Happy Halloween & Have a blessed weekend.
Blessings, Kristy

hi Sonia, you may try this, your kids will love it. Google Sang Ka Ya Fak Thong, it is a Thai sweet dessert (pumpkin custard)

I am an American man, and I have decided to boycott American women. In a nutshell, American women are the most likely to cheat on you, to divorce you, to get fat, to steal half of your money in the divorce courts, don’t know how to cook or clean, don’t want to have children, etc. Therefore, what intelligent man would want to get involved with American women?

American women are generally immature, selfish, extremely arrogant and self-centered, mentally unstable, irresponsible, and highly unchaste. The behavior of most American women is utterly disgusting, to say the least.

This blog is my attempt to explain why I feel American women are inferior to foreign women (non-American women), and why American men should boycott American women, and date/marry only foreign (non-American) women.

Your pumpkin bread looks so delicious, soft and fluffy, healthy, yum.

Sonia, I love the bright orangey colour and I also love the addition of walnuts. Sedap!

Ah Chi, Ah Chi,l
Thank you very much for sharing all your lovely pumpkin recipes to LTU!
This pumpkin loaf looks so golden. I like the 3 in 1 loaf one. Looks cute!
mui


Wholemeal Walnut Bread

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Recipe Description

This recipe is a 100% wholemeal bread you can try at home. Most of the wholemeal breads you get in the supermarket are only 60% wholemeal by comparison. That’s why they feel so soft and light in the hand.

I have added walnuts to the bread to increase its nutritional value as well as its taste and texture. Walnut is an alkaline nut that is full of antioxidants, fiber and minerals. It is one of the healthiest nuts to consume on a daily basis.

In the recipe, bread flour (83%), wheat bran (14.5%) and wheatgerm (2 .5%) when combined together makes up 100% wholemeal flour. So there is no added flour in the recipe.

In addition, you can substitute wheat bran with other organic bran from oat, rice or barley to make your range of healthy breads more interesting. You can also substitute the wheat bran with organic seed like flaxseed and chia seeds which are high in Omega -3 fatty acids which is good for keeping our heart and brain healthy.

To make it more interesting you can include some sesame, pumpkin and sunflower seeds. This seed mixture will be full of minerals and antioxidants that will certainly boost your metabolism.

This bread will improve your health and help to manage your weight. It is ideal for diabetics. If you like a softer version of this bread, you may add a few tablespoons of honey to this recipe.


Pumpkin Roll Cake

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.


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