This pumpkin swiss roll is the fluffy, creamy roll cake of your dreams with a moist and airy pumpkin sponge cake, rolled with a whipped cream cheese filling, and topped with cinnamon spiced macarons.
Swiss rolls are one of my childhood favourite cakes. Because of their mesmerizing swirly appearance, I always thought they were harder to make than they really are. The good news is: they're not that hard and I didn't need any special tools other than my regular baking tray.
This pumpkin roll is so soft and moist, with the perfect cake to cream ratio. I cut myself the thickest slice and went back for seconds (and thirds but shhh...).
What is a swiss roll?
A swiss roll is a cake that is baked as a flat rectangular or square sponge cake and then rolled up with a layer of whipped cream into a log shape. Swiss rolls are also known as jelly rolls, roll cakes, log cakes, or cream rolls. The fillings and flavours differ but they're basically the same idea.
How to make a pumpkin swiss roll
- Make the pumpkin sponge cake: In one bowl, whisk together egg yolks, sugar, pumpkin puree, vanilla, milk, sifted flour, and pumpkin spices. In a separate bowl, whip up egg whites and sugar until it reaches stiff peaks to create a meringue. Fold the meringue into the pumpkin batter in the first bowl until it's airy and fluffy.
- Spread batter into baking sheet and bake: This recipe makes enough batter to fill a regular half-sheet baking tray. It is quite big and the final roll will yield about 10 slices. If you're using a smaller jelly roll pan, you can potentially halve the recipe. As long as your layer of batter is about ½ inch thick, you're good to go. Bake it off and don't overbake.
- Roll it up and let it cool: When the cake comes out of the oven, immediately remove it from the baking tray and roll the cake up with the parchment paper separating the layers. Let the cake cool completely before unrolling it.
- Make the whipped cream cheese filling: Beat cream cheese, powdered sugar, vanilla, and whipping cream together until it reaches stiff peaks.
- Assemble your swiss roll: Unroll your cooled cake and spread a generous layer of whipped cream cheese on top. Roll it up again, without the parchment paper this time, and wrap with parchment paper and/or plastic wrap. Chill the swiss roll in the fridge for at least 3 hours or overnight before cutting into it.
Why you'll love this pumpkin swiss roll
- You don't need any special tools. You can use a dedicated jelly roll pan but any regular baking tray with at least a 1 inch high rim around it will work unless you want to make an extra thick cake.
- It's SO moist, fluffy, and creamy. Everything I look for in a cake.
- Hellooo Fall! This is the perfect cake for the season and it has easily turned into one of my Fall staples.
- It's not too sweet and doesn't feel too heavy. The sugar in the recipe is balanced out by the pumpkin flavour and cream cheese. Because of the airy nature of sponge cake and whipped cream, the cake is light and fluffy and a joy to eat.