Pumpkin Swiss Roll with Cream Cheese Filling

Name: Pumpkin Swiss Roll with Cream Cheese Filling
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: pumpkin — 250 g; eggs — 3 pcs; sugar — 180 g; all-purpose flour — 220 g; ground cinnamon — 1/2 tsp; baking powder — 2/3 tsp; cream cheese — 500 g; heavy cream 33-35% — 200 g; powdered sugar — 120 g

45 minutes

Medium

When I first tackled this roll, I didn't expect anything extraordinary. But the resulting flavor was absolutely amazing! It features a moist, pumpkin puree-based sponge cake, the warm aroma of cinnamon, and a divine cream cheese filling that tastes just like cheesecake.

Despite its impressive flavor, this dessert is quite simple to execute. The main trick is to carefully roll the cake while it is still warm. However, the cream cheese filling must only be spread onto the fully cooled sponge to prevent any melting or running.

I highly recommend you give this a try - pumpkin is perfectly in season right now!

Baking Desserts & Sweets American cuisine European cuisine

50 seconds ago

Ingredients for 30*40 cm baking sheet:

Batter

pumpkin
250 g
eggs
3 pcs
sugar
180 g
all-purpose flour
220 g
ground cinnamon
1/2 tsp
baking powder
2/3 tsp

Filling

Recipe:

Ingredient Notes:

Pumpkin/squash. For this recipe, it’s best to use a butternut squash, which is pear-shaped, or a Muscat de Provence. These varieties have a sweeter flavor and smoother purée texture.
You can use frozen pumpkin, but the puree will need to be boiled to remove excess moisture.
Canned puree is also okay, but if it’s watery, you’ll need to boil it down.
Cream cheese. Any cream cheese, like Philadelphia, is suitable here.
Cream. For this dessert, you need heavy cream with a fat content of over 30%. Other cream is not suitable for whipping.
Flour. For this recipe, use all-purpose flour with a protein content of about 10%.
Eggs. The eggs should be medium-sized, weighing about 55 g without the shell. Use eggs at room temperature for the best results.
Sugar and powdered sugar. For the sponge, use fine, white granulated sugar. For the filling, use powdered sugar.
Cinnamon. It adds a light, spicy touch that perfectly complements pumpkin.

Let’s start cooking!

Prepare the sponge cake.

Peel and dice the pumpkin. Boil it until it is fully cooked, then drain off all the liquid. Puree the flesh until smooth. If the purée is watery, transfer it to a saucepan. Cook it over medium heat, stirring constantly, to evaporate the excess moisture.

Whip the eggs with the sugar until light and fluffy.

Add the pumpkin purée and stir to combine.

Add the flour, which has been sifted with cinnamon and baking powder, and gently mix from the bottom up until smooth.

Spread the batter evenly on a baking sheet lined with parchment paper or a silicone mat.

Put it in a preheated 180°C (350°F) oven. Bake until done, about 12-15 minutes.

Remove the hot sponge from the baking sheet and place it on a clean kitchen towel. Starting from the short side, roll it up. The towel will be inside the roll as a filling. Leave it to cool.

Prepare the filling. Combine the cream cheese, cream, and powdered sugar. Beat with a mixer until smooth.

Unwrap the cooled crust very carefully and remove the towel. Immediately add the filling and spread it out.

Roll it up, wrap it in aluminum foil, and refrigerate for 4-6 hours. Then, unwrap it, sprinkle it with powdered sugar, and slice it.

Serve and enjoy!

This Pumpkin Swiss Roll with Cream Cheese Filling recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!