Our enthusiasm for pumpkin baked goods continues and we're thrilled with this Pumpkin Swiss Roll Cake featuring our Sifted Spelt Flour. This cake is best enjoyed within a few days of being baked.
Pumpkin Swiss Roll Cake
¾ cups (108g) Flourist Sifted Spelt Flour
½ tsp salt
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of ground clove
⅔ cups (145g) pumpkin puree
¾ cup (160 g) sugar
3 eggs
confectioner’s sugar for rolling
Cream Cheese Filling
12 oz cream cheese, softened
1 tbsp butter, melted
1 tsp vanilla
1 ¼ cup (172g) confectioner’s sugar
Pinch of salt
Preheat the oven to 350°F. Line a 15” x 10” jelly roll pan with parchment paper and lightly grease.
In a small mixing bowl, sift together Flourist Sifted Spelt Flour, salt, baking soda and ground spices. Set aside.
In a large bowl, whisk together pumpkin puree, sugar, and eggs until smooth. Add dry ingredients and mix until just combined. Spread in prepared pan in an even layer with an offset spatula and bake for about 15 minutes, until a skewer inserted comes out clean and the cake springs back when lightly touched.
Lay out a large, clean kitchen towel on the counter and dust lightly with confectioner’s sugar. Flip the cake pan directly onto the prepared kitchen towel and gently peel off the parchment paper.
It’s important to roll the cake while it's still warm to prevent the cake from cracking. Starting at the short end of the cake, gently but tightly roll the cake into a log. Tuck the bottom seam of the cake on the bottom and leave the cake to cool completely while rolled up.
To make the filling, combine softened cream cheese, melted butter, confectioner’s sugar and salt in the bowl of a standing mixer. Whip until smooth.
When cake has completely cooled, gently unroll and spread with cream cheese filling. It’s fine if the cake is still slightly curled. Roll back up and dust with more powdered sugar. If there are any cracks, you can cover them with powdered sugar or pipe any remaining cream cheese filling decoratively on top. Slice and serve.
