Description
This Pumpkin Chai Swiss Roll is a delightful dessert that combines the warm flavors of pumpkin and chai in a light and airy cake rolled with spiced whipped cream.
Ingredients
Pumpkin Swiss Roll:
- 90 g (¾ cup) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 4 large eggs, cold
- 150 g (¾ cup) granulated sugar, divided
- 180 g (¾ cup) canned pumpkin puree
- 1 ½ tsp pure vanilla extract
- 2 tbsp powdered sugar
Chai Whipped Cream:
- 250 ml (1 cup) heavy cream, cold
- 40 g (⅓ cup) powdered sugar, spooned and leveled
- ¾ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- pinch ground cloves
Instructions
- Pumpkin Swiss Roll: Preheat the oven and prepare the baking sheet. Whisk dry ingredients. Whip egg whites with sugar. Mix egg yolks with sugar, pumpkin, and vanilla. Combine dry ingredients with pumpkin mixture. Fold in egg whites. Bake and roll the cake.
- Chai Whipped Cream: Whip cream, sugar, and spices until stiff. Spread cream on unrolled cake. Roll up the cake and chill. Trim and dust with powdered sugar before serving.
Notes
- Be as gentle as possible when handling the cake to prevent any cracks or tears.
- We haven’t tested this cake with fresh pumpkin puree, but if you decide to use it, we recommend straining and squeezing out as much liquid as possible.
- Cold eggs work best since they’re much easier to separate than room temperature ones.
- Prep Time: 47 minutes
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 193 kcal
- Sugar: 18g
- Sodium: 111mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 67mg
