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Autumn Swiss Roll

Japanese style roll cake



  • 1/2 c roasted pumpkin puree
  • 3 tbsp sugar
  • A pinch nutmeg powder
  • A pinch allspice powder
  • A pinch cinnamon powder


  • 3 eggs separate
  • 50 gm sugar
  • 50 ml whole milk
  • 40 ml vegetable oil
  • 80 gm strong baker's flour
  • 1 tsp Mexican vanilla essence
  • a pinch of salt
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch

Filling 2

  • 1 c icing sugar
  • 1 block (250 g) cream cheese
  • 2 tbsp unsalted butter


  • Place all ingredients into non stick pan, cook on medium heat, while keep stirring, until mixed and sugar melted. This will take 8-10 mins.
  • Set aside to cool to room temperature
  • Beat egg yolks and sugar until thicken then beat in oil and milk, a little at a time, followed with essence.
  • Beat in flour and salt until completely combined, set aside
  • Beat 3 egg whites until frothy, then beat in 1 tbsp superfine sugar, a little at time
  • Beat in 1 tbsp lemon juice, followed with 1 tsp cornstarch. Keep beating until stiff
  • Fold egg whites into yolk batter, nicely and slowly, trying not to deflate the egg whites much
  • Preheat oven to 325 F
  • Take out a little batter, color with food coloring of your choice - as this is pumpkin flavored, I themed the decoration with pumpkin, so I colored my batter with pumpkin color
  • Place a parchment paper on a rectangular pan
  • Pipe pumpkin pattern on parchment paper, bake for 2 minutes
  • Take out pan and spread the rest of the batter covering pumpkin pattern
  • Bake for 15-18 minutes
  • Flip pan, peel parchment paper, and let cake cool to room temperature (8-10 minutes)
  • While waiting for sponge cake to cool down, beat 1 c of icing sugar with the pumpkin filling we prepared in the begging, 1 block of cream cheese and 2 tbsp unsalted butter. Cream until combined and creamy
  • Spread filling on cake and roll (or you can also use half cylinder pan if you like, by place the cake on the pan and fill with filling)
  • Chill cake for at least one hour before slicing and serving