As the leaves turn and the air becomes crisp, there’s nothing quite like the cozy aroma of a Pumpkin Chai Swiss Roll wafting through the kitchen. This delightful fall dessert combines a light, fluffy pumpkin sponge with a captivating chai-flavored whipped cream, making it the perfect treat for those crisp autumn afternoons. What I love most about this recipe is not just its stunning presentation; it’s surprisingly easy to make, allowing even novice bakers to impress friends and family. Plus, it’s vegetarian, making it a worry-free option for your holiday gatherings. So, are you ready to roll up your sleeves and create a slice of seasonal bliss that will have everyone reaching for another piece?
Why Is This Pumpkin Chai Swiss Roll Special?
Moist, Fluffy Texture: The cake is light and airy, creating a perfect base that showcases the rich flavors of pumpkin and chai.
Delectable Chai Infusion: The whipped cream filling is infused with warm chai spices, adding an irresistible twist to the classic roll.
Effortlessly Elegant: Impress your guests with a stunning dessert that looks intricate but is surprisingly simple to make.
Versatile Flavor Profile: Whether served as a festive treat or a cozy afternoon snack, this roll caters to any occasion.
Vegetarian Delight: A delightful option for all, it’s a crowd-pleaser that fits seamlessly into vegetarian celebrations.
Want more cozy autumn recipes? Check out our Fall Dessert Collection for additional seasonal inspiration!
Pumpkin Chai Swiss Roll Ingredients
For the Sponge
- All-Purpose Flour – Provides structure; for gluten-free, use a one-to-one gluten-free baking blend.
- Baking Powder – Acts as a leavening agent for a light sponge.
- Fine Sea Salt – Enhances flavor.
- Large Eggs – Adds moisture and structure; use cold eggs for easier separation.
- Granulated Sugar – Sweetens and helps with the batter’s volume; remember it’s divided for egg whites and yolks.
- Canned Pumpkin Purée – Adds flavor, moisture, and a beautiful color; fresh pumpkin must be strained.
- Pure Vanilla Extract – Provides a warm, sweet aroma.
For the Chai Whipped Cream
- Heavy Cream – Forms the base for the chai whipped cream; ensure it’s chilled for better whipping.
- Powdered Sugar – Used to sweeten the whipped cream and dust the cake.
- Chai Spices – Includes cinnamon, cardamom, ginger, and cloves, providing a warm flavor profile that’s perfect for this Pumpkin Chai Swiss Roll.
Additional Topping
- Powdered Sugar – For dusting the finished roll; adds a touch of sweetness and elegance.
Get ready to bring the warmth of fall into your kitchen with this delightful Pumpkin Chai Swiss Roll!
Step‑by‑Step Instructions for Pumpkin Chai Swiss Roll
Step 1: Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C) and prepare a 12×17-inch baking pan by lining it with parchment paper. Make sure the paper overhangs the edges slightly, which will help with easy removal later. This preparation ensures the Pumpkin Chai Swiss Roll bakes evenly and releases perfectly after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of fine sea salt. Sifting these dry ingredients together helps create a lump-free mixture and incorporates air for a lighter sponge. Set this bowl aside as you move on to the wet ingredients, readying for the Pumpkin Chai Swiss Roll.
Step 3: Whip the Egg Whites
Using an electric mixer, whip 4 large egg whites in a clean, dry bowl until soft peaks form, then gradually add in 1/2 cup granulated sugar. Continue mixing until you achieve stiff peaks that hold well when lifted, creating a fluffy cloud-like texture. This step is crucial for the airy structure of your Pumpkin Chai Swiss Roll.
Step 4: Prepare the Pumpkin Mixture
In a separate large bowl, mix the 4 large egg yolks with the remaining 1/2 cup granulated sugar, 1 cup canned pumpkin purée, and 1 teaspoon pure vanilla extract. Beat until the mixture is light and creamy, about 2-3 minutes. The creamy pumpkin blend contributes rich flavor and moisture to the sponge of your roll.
Step 5: Combine Wet and Dry Ingredients
Gently sift the dry ingredients over the pumpkin mixture, then fold them in with a spatula until just combined. Next, carefully incorporate the whipped egg whites, ensuring to maintain their volume. This combination creates a delicate batter that will bake up light and springy, ideal for the Pumpkin Chai Swiss Roll.
Step 6: Bake the Sponge
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for an even surface. Bake in the preheated oven for 12-13 minutes, or until the sponge is golden and springs back lightly when touched. This step is vital for achieving a perfect roll that doesn’t crack when sliced.
Step 7: Cool and Roll the Cake
Once baked, immediately invert the cake onto a piece of sugared parchment paper, rolling it up tightly from one short side. This helps set the shape as it cools, preventing cracking later. Allow it to cool completely while rolled; this signifies readiness for assembly of your Pumpkin Chai Swiss Roll.
Step 8: Prepare the Chai Whipped Cream
In a chilled mixing bowl, beat 1 cup of heavy cream with 1/4 cup powdered sugar and your choice of chai spices until stiff peaks form, which will take about 3-5 minutes. This spiced whipped cream is the star filling of your Pumpkin Chai Swiss Roll, enhancing its seasonal flair.
Step 9: Fill and Roll the Cake
Once the cake has cooled, gently unroll it and spread the chai whipped cream evenly over the surface. Carefully roll the cake back up without applying too much pressure, ensuring the cream stays intact. This creates beautiful layers that will wow everyone, encapsulating the essence of fall within your treat.
Step 10: Chill and Serve
Wrap the rolled Pumpkin Chai Swiss Roll in parchment and refrigerate for 1-2 hours to firm up the filling. After chilling, trim the ends for a clean finish and dust generously with powdered sugar before slicing. Serve with your favorite warm beverage and enjoy this delightful, seasonal dessert.
Expert Tips for Pumpkin Chai Swiss Roll
Avoid Cracking: Rolling immediately after baking is crucial; let the cake cool with the parchment to maintain moisture and pliability.
Correct Measurements: Use a kitchen scale for accurate ingredient quantities, especially with flour, to ensure a fluffy Pumpkin Chai Swiss Roll.
Sift Dry Ingredients: Always sift flour, baking powder, and salt together to avoid lumps and promote an even texture in the sponge.
Chill the Cream: Ensure the heavy cream is thoroughly chilled before whipping; this helps achieve airy, stiff peaks in your chai whipped cream filling.
Store Properly: Keep leftover slices in an airtight container in the fridge for up to 5 days, re-dusting with powdered sugar before serving to maintain freshness.
Make Ahead Options
Preparation is key for busy home cooks, and this Pumpkin Chai Swiss Roll is a fantastic candidate for meal prep! You can bake the pumpkin sponge cake up to 24 hours in advance; simply let it cool completely, then wrap it tightly in plastic wrap to keep it moist. The chai whipped cream can be prepped a day in advance as well—just store it in an airtight container in the refrigerator until you’re ready to use. When it’s time to serve, unroll the cake, spread the chilled whipped cream, and roll it back up. This way, you’ll have a delightful dessert that tastes just as fresh, making entertaining a breeze!
What to Serve with Pumpkin Chai Swiss Roll
Indulging in a slice of this delightful roll calls for equally splendid accompaniments that enhance its cozy flavors.
-
Hot Spiced Apple Cider: A warming drink that complements the pumpkin and chai notes perfectly, making every sip feel like a hug.
-
Creamy Vanilla Ice Cream: The smooth richness of vanilla ice cream provides a delightful contrast to the lightness of the roll, pleasing the palate.
-
Toasted Pecans: Their crunchy texture adds a lovely nutty flavor, making for a delightful contrast with the soft Swiss roll.
-
Whipped Cream Topping: Elevate each slice with extra whipped cream sprinkled with cinnamon; it enhances the chai flavors and adds creaminess.
-
Dark Chocolate Drizzle: A touch of rich chocolate on top creates a sweet-tart balance that pairs beautifully with the cake’s spices.
-
Chai Latte: For a cozy pairing, serve a warm chai latte alongside the roll; its spices harmonize seamlessly with the flavors of your dessert.
-
Fresh Seasonal Fruit: Slices of pear or apple add freshness and a natural sweetness, creating a vibrant counterpoint to the spiced cake.
-
Maple Pecan Muffins: For a complete fall-inspired breakfast, pair this roll with moist muffins, enriching the autumnal vibe of your meal.
Storage Tips for Pumpkin Chai Swiss Roll
Fridge: Store your Pumpkin Chai Swiss Roll in an airtight container or wrapped in parchment paper for up to 5 days. This keeps the cake moist and fresh for enjoying.
Freezer: To freeze, wrap the Swiss roll tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months without compromising flavor.
Thawing: When ready to enjoy, thaw the frozen roll in the fridge overnight before serving to restore its lovely texture.
Re-dusting: Before slicing the chilled or thawed cake, re-dust with powdered sugar to maintain a beautiful presentation.
Pumpkin Chai Swiss Roll Variations & Substitutions
Feel free to take this delicious Pumpkin Chai Swiss Roll and make it your own with these creative variations!
-
Gluten-Free: Substitute all-purpose flour with a one-to-one gluten-free baking blend. This keeps it accessible for those with gluten sensitivities, so everyone can enjoy this fab fall treat.
-
Dairy-Free: Use coconut cream instead of heavy cream for the filling. The flavor will be just as creamy with a subtle tropical twist, perfect if you’re aiming for a dairy-free dessert.
-
Spice Swap: Replace the chai spices with pumpkin pie spice for a more traditional flavor. This quick twist means you’ll still capture that cozy fall essence with minimal effort!
-
Flavor Boost: Add a splash of espresso or coffee to the whipped cream for a coffee-infused version. It’s a perfect pairing that delights the senses and adds depth to the dessert.
-
Sweetness Level: For a lower sugar option, use natural sweeteners like maple syrup or honey in the filling. You’ll retain the sweetness while creating a wholesome dessert.
-
Textural Twist: Incorporate crushed nuts, like pecans or walnuts, into the chai whipped cream. The crunch adds a delightful contrast to the soft sponge!
-
Chocolate Delight: Drizzle melted chocolate over the finished roll for a gorgeous presentation and a touch of decadence. It’s a luxurious addition that chocolate lovers will adore!
-
Add a Heat Element: Add a pinch of cayenne pepper to the chai spices for a surprising heat kick. This unexpected twist makes for a conversation starter at your fall gatherings!
Each alteration adds a unique touch to this already delightful recipe. If you’re after other seasonal favorites, don’t forget to explore our Fall Dessert Collection for more inspiration!
Pumpkin Chai Swiss Roll Recipe FAQs
How do I select the best ripe pumpkin for this recipe?
Absolutely! When choosing a pumpkin, look for one that feels heavy for its size with a smooth, unblemished skin and a vibrant orange color. Avoid any pumpkins that show dark spots or have soft areas, as they might be overripe or damaged. Canned pumpkin puree is a convenient alternative; just ensure it’s pure pumpkin without any added ingredients.
How should I store leftover Pumpkin Chai Swiss Roll?
To keep your Pumpkin Chai Swiss Roll fresh, store it in an airtight container or wrapped securely in parchment paper in the refrigerator for up to 5 days. This helps maintain its moisture and flavor. Remember to re-dust with powdered sugar before serving leftovers for a nice touch!
Can I freeze the Pumpkin Chai Swiss Roll?
Yes, you can! To freeze, tightly wrap the Swiss roll in plastic wrap, then place it in an airtight container or bag to avoid freezer burn. It can be stored for up to 2 months. When you’re ready to enjoy it, simply transfer the roll to the fridge the night before to thaw gently. This will help maintain the cake’s lovely texture.
What should I do if the cake cracks while rolling?
Very gently! If your Pumpkin Chai Swiss Roll cracks during rolling, don’t fret. Make sure to roll it while it’s still warm—this keeps it pliable. If it does crack, you can use the chai whipped cream as a “filler” to mend the cracks when rolling it back into shape. Just spread a bit extra cream on the edges before rolling up again.
Is this Pumpkin Chai Swiss Roll suitable for people with allergies?
Definitely! This recipe is vegetarian, which means it can accommodate many diets. However, it contains eggs and dairy (heavy cream), so for those with allergies to these ingredients, you may want to substitute with egg replacers and non-dairy cream alternatives. Always check the labels of your ingredients to be extra cautious!
What’s the best way to serve the Pumpkin Chai Swiss Roll?
I recommend serving your Pumpkin Chai Swiss Roll with a dusting of powdered sugar on top, alongside your favorite coffee or spiced tea. The warm flavors of chai and pumpkin are incredibly cozy, making it a perfect treat for gatherings or quiet evenings at home. Enjoy the seasonal bliss!
Pumpkin Chai Swiss Roll: A Cozy Fall Dessert You'll Love
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and prepare a 12x17-inch baking pan by lining it with parchment paper.
- In a medium bowl, combine all-purpose flour, baking powder, and fine sea salt.
- Using an electric mixer, whip egg whites until soft peaks form, then gradually add granulated sugar.
- In a separate bowl, mix egg yolks, remaining sugar, canned pumpkin purée, and vanilla extract.
- Gently sift the dry ingredients over the pumpkin mixture and fold in with a spatula.
- Spread the batter into the prepared pan and bake for 12-13 minutes.
- Invert the cake onto a piece of sugared parchment paper and roll it up tightly.
- In a chilled bowl, beat heavy cream with powdered sugar and chai spices until stiff peaks form.
- Once the cake has cooled, unroll it and spread the chai whipped cream evenly.
- Wrap the rolled cake and refrigerate for 1-2 hours before slicing.
