PUMPKIN SWISS ROLL RECIPE RECIPES

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan. 
• With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. 
• Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes. 
• Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes. 
•  With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

Steps:

• Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry.
• Preheat the oven to 375 degrees F. 
• Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour. 
• In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract. 
• Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture. 
• Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes. 
• Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake. 
• Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it. 
• When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.