Pumpkin roll with cream cheese filling
A spiced pumpkin sponge rolled around whipped cream and cream cheese filling.
Active time40 min
Cooking10 min
Total1 h 45 minResting : 45 min
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Ingredients
- 2 tsp pumpkin pie spice
- 150 g plain pumpkin purée
- 5 g unsalted butter
- 400 g double cream
- 2 packets of whipped cream stabiliser
- 200 g full-fat cream cheese
- 5 eggs
- 1 tsp vanilla extract
- 90 g plain flour
- ½ tsp baking powder
- 105 g caster sugar
Preparation
Heat the oven to 200 °C. Grease and line the tray. Separate 1 egg. Whisk 4 eggs with the yolk obtained, then gradually whisk in 75 g sugar until very foamy. Sift in the flour, baking powder and spice and fold gently, then fold in the pumpkin purée.
2 tsp pumpkin pie spice150 g plain pumpkin purée5 g unsalted butter5 eggs90 g plain flour½ tsp baking powder105 g caster sugar- oven
- 40 × 30 cm baking tray
- baking paper
- mixing bowl
- electric mixer
- sieve
- spatula
Spread the batter over the tray. Bake for 10 min until springy and lightly golden. Loosen the edges and turn onto clean baking paper. Leave to cool with the original baking paper still attached, then peel it away gently.
- 40 × 30 cm baking tray
- oven
- baking paper
- spatula
Whip the cold cream with the cream cheese, stabiliser, vanilla and 30 g sugar. Stop as soon as the cream is firm and holds its shape.
400 g double cream2 packets of whipped cream stabiliser200 g full-fat cream cheese1 tsp vanilla extract- mixing bowl
- electric mixer
Spread the filling over the cold sponge. Roll from a long edge, using the paper to help without rolling it inside. Place seam-side down and keep chilled until serving.
- spatula
- baking paper
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration