Pumpkin cream cheese swiss roll

Hi everyone,

Hello again I'm here today to bring you an amazing autumn recipe. Pumpkin and cream cheese swiss roll. This is the first time I have made a swiss roll and it was surprisingly easy. So here are the ingredients and equipment used

Ingredients

For the sponge

120g Plain flour

1 tsp Ground cinnamon

1 tsp Bicarbonate of soda

3 Eggs

200g Caster sugar

120g Tinned pumpkin puree

Icing sugar for dusting

For the filling

170g Icing sugar, sifted

60g Unsalted butter, softened

240g Full fat cream cheese (philadelphia)

1/2 tsp Vanilla extract

Method

Preheat the oven to 170°C (325°F , gas mark 3) and line your swiss roll tin the baking paper.

To make the sponge, sift the flour, cinnamon and bicarbonate of soda together and set aside.

Using a free standing mixer with the whisk attachment whisk the eggs and sugar until pale and fluffy and doubled in size. Fold in the pumpkin puree then the sifted dry ingredients.

Pour the batter in the prepared tin and bake for approximately 15-17 minutes or until the sponge bounces back at a light touch. 

Allow to cool in the tin.

Using the free standing mixer with the paddle attachment this time add the icing sugar and butter and beat on a low speed until a sandy consistency has been reached.

Add a little of the cream cheese to loosen the mixture and mix until incorporated. Add the rest of the cream cheese then the vanilla extract and beat on medium speed until light and fluffy.

Dust tea towel with icing sugar, loosen the edges of the sponge and invert onto the tea towel. Roll the tea towel with the sponge from the narrow end and leave on a rack for 10-15 minutes. 

Gently unroll the sponge and peel of the baking paper, spread the cream cheese frosting over the inside of the sponge them re-roll without the tea towel, dust with icing sugar and enjoy.

So I hope you liked this little blog its is so tasty and you will defiantly be making more than one. Don't forget to like, share and subscribe.

Emma

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