Pumpkin Spiced Swiss Roll with Cornish Clotted Cream
DESCRIPTION
It’s pumpkin spiced latte season, so we’ve incorporated all the warming flavours of autumn and created this stunning swiss roll! Cinnamon, nutmeg, ginger and clove combined in a fluffy sponge, rolled up with rich Cornish clotted cream. It’s so light, you’ll want to go back for seconds – or thirds!
INGREDIENTS
200g Caster Sugar
100g Plain Flour
½ tsp Fine Salt
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 ½ tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp Ground Nutmeg
½ tsp Ground Cloves
3 Eggs
150g Pumpkin Puree
200g Trewithen Dairy Cornish Clotted Cream
100g Mascarpone
1 tsp Vanilla Extract
Icing Sugar for dusting
METHOD
- Preheat oven to 180c. Line a 35 x 25cm swiss roll tin with baking paper.
- In a large bowl, combine all the dried ingredients – sugar, flour, salt, bicarbonate of soda, baking powder and spices.
- In a stand mixer, whisk the eggs and sugar together for 3 minutes, until light and fluffy. Add the pumpkin puree and vanilla extract. Then gently stir through the dried ingredients.
- Spread into the prepared baking tin and bake for 12-15 minutes until cooked through.
- While still warm, turn the cake out onto a clean tea towel and gently peel off the baking paper. Score a slight indentation across one of the short sides, then very carefully roll the cake into a tight log, taking the tea towel along with it. Allow to cool in the rolled position.
- In a large bowl, combine the Cornish clotted cream, mascarpone and vanilla extract until smooth.
- When the cake is completely cool, gently unroll and spread with a thick layer of the cream filling. Carefully roll it back up and place seam-side down. Dust with icing sugar and serve.
