PUMPKIN AND WALNUT SWISS ROLLS

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Pumpkin is in season from autumn to winter, and before the season comes to an end I had to make something with this sweet and fleshy giant fruit. I remember when I was working in the industry how I used to make use of carved pumpkins in every season event. Pumpkin & Walnut Swiss Roll is also a product of one such season from my Conrad days. This recipe is a delicious and fresh take on the good old Swiss rolls, filled up with the goodness of cream cheese and dusted with a dash of icing sugar.

Sponge

3 eggs (separate the egg yolk and the egg whites)

200g caster sugar

165g pumpkin puree

1 teaspoon lemon juice

85 g plain flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

120g chopped walnuts

Filling

225g Cream cheese

10 g unsalted butter

75 g icing sugar

1 teaspoon vanilla extract

Method

Filling: In medium bowl, cream together cream cheese, butter and icing sugar. Stir in vanilla extract.

Carefully unroll cooled cake and remove tea towel

Sponge : Preheat oven to 180 C.

In a bowl, beat egg yolk until fluffy with half of the sugar. And at the same time beat the egg white with the rest of the sugar until fluffy. Combine the egg yolk into the egg white .Stir in pumpkin puree and lemon juice.

In silpat mat sieve flour, baking soda, salt, cinnamon and nutmeg and add the chopped walnut.

Fold dry ingredients into pumpkin mixture.

Spread in prepared silpat mat in a baking tray

Bake in preheated oven for 10 minutes.

Sprinkle a silpat mat with icing sugar. Turn cake out the silpat mat while still hot.

Spread cake with filling and re-roll. Chill until ready to serve

Sally Handoko

Sally Hondoko started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. After two years at Four Seasons, she moved to Dubai and worked with JW Marriot, Fairmont and Conrad Dubai before her current position with ICCA Dubai as a Pastry Chef Instructor. Despite her successful position as a pastry chef in the kitchen hierarchy, Sally was always interested in developing her career as a culinary instructor so she can share her knowledge and inspire the next round of professionals in the field.

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