Sweet pumpkin roll

This is a great dessert treat for afternoon tea as it’s super easy to whip up before your guests arrive and it tastes incredible.

The superb cream swirled through the pumpkin cake shell is perfect for slicing up and serving up to friends and family. It only needs about 15 minutes prep time before you can pop it in the oven and let it do its magic.

Everyone who tries this delicious sweet treat will be going back for seconds. If you want it to last a bit longer, pop it in an airtight container and refrigerate it for up to three days. Pair it with a hot beverage of your choice and enjoy the addictive flavours of this unique, sweet roll!

Ingredients

• 3 eggs, beaten
• 1 cup caster sugar
• 1/2 teaspoon ground cinnamon
• 2/3 cup pumpkin puree
• 3/4 cup plain flour
• 1 teaspoon bicarbonate of soda
• 2 tablespoons butter, softened
• 230g cream cheese
• 1 cup icing sugar
• 1/4 teaspoon vanilla extract
• icing sugar for dusting

Method

1. Preheat oven to 190C. Grease a lamington tin. Add eggs, sugar, cinnamon, and pumpkin to a large bowl. Blend with a hand mixer to combine. Mix together flour and bicarb soda in a separate bowl. Add to pumpkin mixture and blend until smooth. Evenly spread mixture over the prepared tin.
2. Bake for 15 to 25 minutes in oven. Remove and allow to cool.Turn out cake onto cotton tea towel. Roll up cake by rolling towel inside cake and place seam side down to cool.
3. Prepare frosting by blending together butter, cream cheese, icing sugar, and vanilla.
4. Once cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap carefully with plastic wrap and refrigerate until ready to serve. Dust over with icing sugar and slice.