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.
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
225g Cream cheese
10 g unsalted butter
75 g icing sugar
1 teaspoon vanilla extract
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