Pumpkin Cream Cheese Swiss Roll (Chiffon Cake Roll)

 


Just another day for Haloween treats.
Always love Swiss rolls with whipped cream inside. Makes me peachy.
Today I replaced it with filling cream cheese for a change. Absolutely amazing.





**Pumpkin Cream Cheese Swiss Roll recipe**
18*28 cm(7*11 inch) roll cake baking sheet

3 eggs whites
3 egg yolks
50g granulated sugar
2 tbsp milk
2 tbsp oil
50g pastry flour
150g pumpkin puree(steamed, peeled and mashed pumpkin. )
1/2 tsp cinnamon powder
1/2 tsp clove powder

200g cream cheese
50g granulated sugar
1 tbsp butter
A hint of vanilla extract

1. Beat egg whites in a bowl. Add 1/2 granulated sugar into a bowl and beat until it becomes glossy and get stiff peak.
2. Beat egg yolks and 1/2 leftover sugar in another bowl until it becomes a little bit white and fluffy.
3. Add milk, oil, pumpkin puree, cinnamon powder and clove powder into egg yolks bowl, and blend them.
4. Sieve dry ingredients and add half of them into egg yolk bowl. Blend quietly.
5. Add 1/2 egg whites into egg yolk bowl and blend quietly.
6. Add 1/2 leftover dry ingredients into the bowl and blend quietly.
7. Add 1/2 leftover egg whites into egg yolk bowl and blend quietly.
8. Pour the batter into Swiss roll cake pan with baking sheet evenly.
9. Bake it in the preheated oven at 180°C for 13-14 minutes.

10. Cool it down while covering with plastic wrap to keep moist and take out burn on top later.
11. When it get cool, Take out plastic wrap with brown surface of sponge.
12. Whip cream cheese, sugar, softened butter and vanilla extract in a clean bowl until stiff peak.
13. Spread out on sponge and roll it up.

14. Cover the roll cake with baking sheet, keep it in a fridge for at least 1 hour before you serve.