Pumpkin Swiss Roll Cake with cream cheese filling

Pumpkin Swiss Roll Cake with cream cheese filling

Category: Dessert
Ease of cooking: Moderate
Yields: 1 roll

Ingredients
Egg yolk batter
(A)
3 eggs yolks size (B)
½ cup caster sugar
(B)
3 slice pumpkin steam and mashed
(c )
¾ cup all purpose flour
1 tsp baking powder
2 tsp cinnamon powder
½ tsp nutmeg powder
1 tsp ground ginger
(D)
2 tbsp corn oil
Egg White Batter
3 egg white
½ cup caster sugar

Cream cheese filling
250g cream cheese
60g butter (soften)
120g icing sugar
1 tsp vanilla essence
Method for filling
1. Beat cream cheese with speed 2 to 4 till soften.
2. Change to speed 2, icing sugar, butter and vanilla essence. Gradually change speed to 4 and beat till creamy texture.
3. Keep aside.

Method for cake
1. Place egg yolk and sugar in the mixer bowl and turn to speed 2 gradually to speed 4 using flat beater for 2 minutes then gradually change to speed 6 for 4 minutes.
2. Now change to speed 2, put (B) beat for 6 seconds. Stop and scrape the bowl.
3. Mix ( c ) till well blend. Now on mixer with speed 2, add ( C ) and mix for about 1 minute. Now add (D) and beat till all well blend.
4. Put egg whites in another bowl and beat with wire whip at speed 2,4,6 gradually to speed 8 for 1 second. Now add sugar and continue to beat till soft peak but not dry.
5. Fold the egg white into egg yolk mixture spoon by spoon till all well blended.
6. Line 9 x 13 x ¾ inch Swiss roll tray with grease paper.
7. Pour mixture into pan and level it and bake at 175C for 15 minutes.
8. Remove from oven immediately, turn onto a towel.
9. Remove the grease paper and roll cake and towel together; place on rack to cool completely.
10. When cool unroll cake, spread with cream cheese filling. Re-roll and pipe cream cheese on top.

Equipment use: Kitchen Aid Mixer KSM150

West Metric Sdn Bhd