Swiss Roll Pumpkins Recipes

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY

Pumpkin Spice Swiss Roll Recipe by Tasty image

Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar

Provided by Tasty

Yield 8 servings

Number Of Ingredients 18

Ingredients

¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons McCormick cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
3 eggs
1 cup sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
12 oz cream cheese, softened
8 tablespoons butter, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon kosher salt
powdered sugar, for garnish

Steps:

Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
Add dry ingredients into the wet ingredients and whisk until smooth.
Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
Filling: Stir together all ingredients until smooth.
Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
Dust with powdered sugar. Slice and serve!
Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams

PUMPKIN SWISS ROLL

Pumpkin Swiss Roll image

This delicious pumpkin Swiss roll has allspice in the filling to give it more spice.

Provided by Kim G

Categories Pumpkin Rolls

Time 2h10m

Yield 12

Number Of Ingredients 13

Ingredients

cooking spray
1 ½ cups white sugar, divided
¾ cup pumpkin puree
3 large eggs
¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 teaspoons ground allspice
1 cup powdered sugar
¾ teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 10x15-inch jelly roll pan with cooking spray. Place a 10x17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.
Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.
Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.
Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.
While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.
Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 44.2 g, Cholesterol 67 mg, Fat 11.2 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 215.1 mg, Sugar 36.1 g

More about "swiss roll pumpkins recipes"

SWISS ROLL PUMPKINS

2021-01-14 Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and loosen the edges with a …
From asianfoodnetwork.com
Reviews 1
Total Time 2 hrs 45 mins
Servings 4

Make cake decorating paste. For the cake decorating paste: In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg white and beat again until it incorporates into the butter and sugar, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Add the 2 food colors and mix until a consistent orange-red is achieved. Transfer the paste to a disposable piping bag and snip a tiny hole in the end using scissors. Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Draw horizontal lines onto the paper using a pencil or pen in 1-inch increments. Flip the paper over so that the side with the drawn lines is touching the pan. You should be able to see the lines through the paper. Pipe lines of the cake decorating paste over the lines. Place the pan in the freezer while the sponge cake batter is prepared.
Whip egg whites & preheat oven. In the bowl of an electric mixer, whip the egg whites and granulated sugar together to stiff peaks. Set aside. Preheat oven to 232°C
Make sponge batter. In the bowl of an electric mixer, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary. Add the orange gel food color and mix until incorporated. With a large rubber spatula, gently fold in the whipped egg whites, being careful to not deflate the batter. Remove the jelly roll pan from the freezer and pour the sponge batter on top. Smooth the batter gently using an offset spatula
Bake cake. Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and loosen the edges with a small knife. Turn the cake out onto a parchment sheet and peel away the lined parchment paper on top of the cake. Sprinkle a tea towel with about 1/4 cup confectioners' sugar. Turn the sponge cake onto the tea towel striped-side down. Roll the cake into the tea towel from a short end. Fold the ends of the towel under and let the cake rest at room temperature while the pumpkin spice ganache is prepared.

Swiss Roll Pumpkins Recipes

PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY

Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar

PUMPKIN SWISS ROLL

This delicious pumpkin Swiss roll has allspice in the filling to give it more spice.

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