A Swiss roll-type cake with a pumpkin-cinnamon sponge and cream cheese filling. In doing a bit of research on the history of this recipe, I found that pumpkin rolls are particularly popular in Pennsylvania, perhaps via their Amish inhabitants, as they are a fall staple in Amish bakeries there.
Ingredients
- For the cake:
3 large eggs
1 cup granulated sugar
1 teaspoon baking soda
3/4 cup all-purpose flour
2/3 cup pumpkin purée
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
- For the filling:
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 tablespoons butter
1 teaspoon vanilla
Directions
- To make the cake:
- Pre-heat oven to 375 F. Whisk the ingredients (except walnuts) one at a time till smooth in a mixing bowl. Line with wax paper an 11″ X 15″ jellyroll pan and grease with shortening. Pour in batter. Sprinkle 1/2 cup of chopped walnuts (optional, but you really should). Bake for 15 minutes. Spread a linen dishtowel and sprinkle generously with powdered sugar. Remove pan and carefully flip upside down on towel, remove pan, wax paper and gently roll cake and let cool for 2 hours minimum.
- To make the filling and assemble cake:
- Mix ingredients together till creamy. Unroll cake and spread icing evenly and re-roll cake in aluminum foil. Place in freezer until 1 hour before serving. Just thaw and slice.
Notes
- Swiss rolls did not actually originate in Switzerland, thus this recipe is not classified under that country in our Recipes from Around the World section.
- Recipe submitted by “Tom”, who wished to remain anonymous. Thanks, Tom!
