This is a special little thing; I created this recipe recently keeping in line with the pumpkin craze. It’s incredibly moist, a cake super soft but so malleable, it’s easier to keep together when rolling. You can spend hours slaving over a masterpiece cake, a fool proof recipe, but if the finishing touches aren’t justifiable to that hard work then really, why bother?
It’s a superb recipe and it’s exceedingly easy to put together, so if your rolling is not quite so successful then remake and reroll! I should warn you though, I detest shortage of flavour in food, and rolling with that point, I wanted this cake to have a wee kick to it, not a subtle hint of it here and there. Therefore if you are a little on the bland side, or even average flavour side then please do be man enough to tone it down!
I will gracefully add that though it’s got a kick, it comes with a cooler; a heavenly creamy filling in perfect balance with the flavour of the cake. I will recommend that if you’re not a big fan of rolling then lessening the filling will take some bulk out of the cake and make it easier to roll.
Recipe + Method
For the cake:
130g plain flour, sifted
1 tsp bicarbonate of soda
1 tbsp cinnamon OR 2 tsp for the lighthearted
3 large eggs, at room temperature
130g fresh pumpkin, pureed (add a few tablespoons of water to get it to the right consistency)
200g caster sugar
icing sugar, sifted (to dust)
For the filling:
180g icing sugar, sifted
65g unsalted butter, softened at room temperature
250g full fat cream cheese
1/2 tsp vanilla, (optional)
After preheating your oven to 160C (fan assisted, or gas mark 3), ensure your Swiss roll tin is greased and lined with baking paper. To make the cake, whisk together the eggs and the sugar until pale and fluffy, shouldn’t take too long. Then sift the dry ingredients together (flour, cinnamon and bicarbonate of soda) in another bowl and then add this to the wet mix of sugar and eggs. Whisk away until all the dry ingredients are combined, you may find a few lumps of flour floating around. Then pour the mix into the Swiss roll tin and bake for about 18minutes, depending on your oven. Once cooked, allow to cool completely in the Swiss roll tin.
To make the filling, beat the butter and icing sugar together, then gradually add the cream cheese and then the vanilla extract and whisk on full speed until smooth.
Lay out a tea towel or some baking paper, a few inches larger than the Swiss roll tin itself and sift icing sugar on the surface. Then invert the cake onto the surface and gently peel away the paper, first from the edges and then work your way to the centre. Slather on the filling evenly and tightly roll up the Swiss roll. It helps to get a knife and line the cake about 2cm from the long end all the way across in a straight line to the other end, not quite cutting through the cake. Then use this to start you off. Once its all rolled up, sift icing sugar on top and serve!