Pumpkin Swiss Roll

Serves 8
Time 1 hour


3 eggs
1 cup sugar
1 tsp vanilla extract
Juice and zest of ½ lemon
⅔ cup steamed pumpkin, mashed
¾ cup self raising flour, sifted
1 tsp baking powder
1 tsp ground ginger
½ tsp cinnamon
½ tsp nutmeg


Cream Cheese Spread
250g cream cheese, softened
250g unsalted butter, softened
½ tsp vanilla extract
¾ cup icing sugar
⅓ cup steamed pumpkin, mashed
½ cup pistachios, chopped


Preheat oven to 190°C. Grease and line a shallow rectangular baking tray with baking paper.

In a large mixing bowl, whisk the eggs and sugar together until pale. Whisk through the vanilla, lemon zest and juice and the mashed pumpkin until combined, then continue gently whisking as you add the flour, baking powder, ginger, cinnamon and nutmeg.

Pour the cake batter into the baking tray and place into the oven for 25 minutes. Leave the cake to cool slightly in the tin, but not completely as it needs to be warm to roll.

To make the filling, place the cream cheese, butter, vanilla and icing sugar in a bowl and stir together until completely combined. Stir through the mashed pumpkin util you have smooth mixture.

Dust a clean tea towel with icing sugar, then carefully remove the cooked cake from the baking tray and place on the tea towel. Spread the cream cheese mixture all over the surface of the cake then sprinkle over the pistachios. Use the tea towel to carefully roll the cake into a log, then place on a plate, seam-side down, to set for 15 minutes.

Slice and serve.