Description
The Pumpkin Swiss Roll is a delightful dessert that combines the warm flavors of fall with a light and airy cake, filled with luscious whipped cream.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar (for dusting)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Prepare the pumpkin puree by measuring out 1/2 cup of canned pumpkin or making fresh puree.
- Make the cake batter by whisking together dry ingredients and beating eggs with sugar until thick and pale.
- Fold in pumpkin puree and vanilla extract, then gradually add dry ingredients until just combined.
- Pour batter into a jelly roll pan and bake at 350°F (175°C) for 12-15 minutes.
- Invert the cake onto a powdered sugar-dusted towel and roll it up while warm.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form for the filling.
- Unroll the cooled cake, spread the filling, and roll it back up seam-side down.
Notes
- Ensure your oven is preheated properly.
- Avoid overmixing the batter to keep the cake light.
- Roll the cake while it’s warm to prevent cracking.
- Wrap leftovers tightly in plastic wrap for storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pumpkin Swiss Roll, Fall Dessert, Pumpkin Cake, Whipped Cream Filling