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–+ servings
Pumpkin Chai Swiss Roll

Pumpkin Chai Swiss Roll – Your Cozy Autumn Dessert Delight

This Pumpkin Chai Swiss Roll combines warm autumn flavors with a light sponge cake and chai-spiced whipped cream.
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Prep Time 20 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 33 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Sea Salt
  • 4 large Eggs Cold eggs are easier to separate for the batter.
  • 3/4 cup Granulated Sugar Divided into two portions for meringue and batter.
  • 1 cup Canned Pumpkin Puree Fresh pumpkin can be used but should be properly drained.
  • 1 teaspoon Vanilla Extract
For the Whipped Cream Filling
  • 1/4 cup Powdered Sugar
  • 1 cup Heavy Cream Must be cold for proper whipping.
  • to taste Chai Spices (Cinnamon, Cardamom, Ginger, Cloves)

Equipment

  • 12x17-inch baking sheet
  • electric mixer
  • Mixing bowls
  • whisk
  • spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12x17-inch baking sheet with parchment paper.
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of sea salt.
  3. Beat 4 large egg whites with an electric mixer until soft peaks form, then gradually add 1/4 cup granulated sugar until stiff peaks form.
  4. In another bowl, mix 4 large egg yolks, 1/2 cup sugar, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until creamy.
  5. Fold the dry ingredients into the wet mixture, then gently fold in the whipped egg whites.
  6. Spread the batter evenly in the baking pan and bake for 12-13 minutes until golden.
  7. Roll the hot cake in a kitchen towel dusted with powdered sugar, then let it cool.
  8. Beat 1 cup of heavy cream with 1/4 cup powdered sugar and chai spices until stiff peaks form.
  9. Unroll the cooled cake, spread the whipped cream, and roll it tightly again. Chill for 1-2 hours.
  10. Slice and serve the chilled Pumpkin Chai Swiss Roll, dusted with powdered sugar.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 15IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Allow the cake to cool on parchment to prevent sticking. Store leftovers in an airtight container for up to 5 days.

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