Pumpkin and walnut roulade
Delight your taste buds with our Pumpkin and Walnut Roulade, a heavenly dessert featuring tender pumpkin sponge, rich spices, and crunchy walnuts. This easy-to-follow recipe is flawlessly paired with a luscious cream cheese and whipped cream filling, making it perfect for any autumn gathering or festive celebration. Enjoy a slice of seasonal decadence!
- 16 May 2025
- Cook time 30 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Get ready to impress with this delightful Pumpkin and Walnut Roulade. This sweet and spiced dessert features a moist pumpkin sponge filled with a creamy, nutty filling, making it perfect for any festive occasion. It's a combination of flavors and textures that will surely be a hit at your next gathering.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal later. Lightly grease the parchment paper.
In a large bowl, combine the cooked and pureed pumpkin and brown sugar. Mix until well incorporated.
Beat the eggs lightly in a separate bowl before adding them to the pumpkin mixture. Stir until fully combined.
In another bowl, whisk together the self-raising flour, spice mix, and cinnamon. Gradually add this dry mixture to the pumpkin mixture, stirring gently until just combined.
Fold in the finely chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, carefully lift it out of the pan using the parchment paper. Place it on a clean kitchen towel dusted with powdered sugar to prevent sticking. Starting from one of the short ends, gently roll the cake up with the towel inside. Let it cool completely while rolled up in the towel.
In a medium bowl, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese until well combined.
Once the cake has completely cooled, unroll it carefully. Spread the cream cheese and whipped cream mixture evenly over the surface of the cake. Re-roll the cake without the towel, using the parchment paper to help guide you if necessary.
Wrap the roulade tightly in plastic wrap and refrigerate for at least one hour before serving. This will help set the filling and make slicing easier.
Before serving, unwrap the roulade and transfer it to a serving platter. Slice carefully with a sharp knife and enjoy!
Tips:
- Make sure to spread the batter evenly in the baking pan to ensure an even bake.
- Use parchment paper to help with rolling the roulade, making the process easier and preventing the cake from sticking.
- Chill the heavy whipping cream and cream cheese before mixing to ensure a stable and fluffy filling.
- Toast the walnuts lightly to enhance their flavor and add a pleasant crunch to the filling.
- Roll the sponge cake while it's still warm to prevent cracking and achieve a perfect roulade shape.
With its perfect balance of pumpkin, spices, and creamy textures, the Pumpkin and Walnut Roulade is a show-stopping dessert that's sure to delight your taste buds and impress your guests. Enjoy the rich and seasonal flavors that make this roulade a favorite during the fall and holiday season.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 560kcal | 28% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 2.79g | 7% |
| Sugar 36g | 35% |
| Fat | |
| Fat 36g | 41% |
| Saturated 14g | 48% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 780ug | 86% |
| Choline 110mg | 21% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 1.25mg | 8% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 11mg | 13% |
| Vitamin E 2.15mg | 14% |
| Vitamin K 3.91ug | 3% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.52mg | 57% |
| Iron, Fe 2.47mg | 22% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 720mg | 21% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 1.77mg | 16% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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