♥ Pumpkin Swiss Roll with Cream Cheese Filling ♥

The pumpkin season is never boring, especially when you have tons of leftover pumpkin in the fridge. They can stay in the fridge for only 1 month, but can be freezed up to 3 months. However, I could not resist the urge to make pumpkin desserts and more baking treats because they are just wonderful in both taste and appearance. 

I am sure most of us will have learnt that pumpkin is always the perfect pairing with cream cheese frosting, or the other way round. This is what I have adapted in this recipe. I hope you give this recipe a try in this Fall. It is pretty easy as I replaced using self-rising flour instead of controlling the rising agent myself. It is never too late to make a pumpkin roll in Thanksgiving/Christmas too!

Adapted from LIBBY's recipe
Make 9" long roll, serve 10
You'll need:

3 eggs, at room temperature
1 cup caster sugar
2/3 cup pumpkin puree (not pumpkin pie filling)
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 tsp salt
Powdered sugar, sifted, for rolling and decoration

1 cup powdered sugar, sifted
1 (8oz) package cream cheese, softened
1 teaspoon vanilla
1/4 cup butter, softened

How to make pumpkin swiss roll:

1. Preheat oven to 180C. Prepare a 10"x15" jelly-roll pan, spray with non-stick cooking spray and line it with parchment paper, set aside. 
2. Sprinkle a lint-free kitchen towel with generous among of sifted powdered sugar, set aside.
   (Make sure enough powdered sugar is sprinkled so that the cake doesn't stick when rolling)
3. Beat eggs, sugar and pumpkin puree. Add in flour and spices until incorporated.
   (You don't want to overmix the batter)
4. Pour batter into prepared pan, level top evenly with spatula and bake in oven for 15 minutes or until top of cake springs back when touched.
5. Immediately loosen and turn the cake onto the prepared towel, carefully peel off parchment paper and roll up together with the towel starting from the narrow end. Cool on wire rack.
   (To speed up cooling process, place in the refrigerator for 20 minutes)
6. For the filling, beat cream cheese, butter, powdered sugar and vanilla until smooth and fluffy.
7. Unroll the cooled cake, spread cream cheese mixture over cake with an offset spatula. Reroll cake. Wrap in plastic wrap and then with aluminium foil. Place in refrigerator for at least 1 hour.
   (Preferably overnight for easy cutting and filling with better texture )
8. To serve, sprinkle top with powdered sugar if desired.

With all my love <3

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