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Pumpkin Chai Swiss Roll

Pumpkin Chai Swiss Roll: A Cozy Fall Dessert You'll Love

A delicious Pumpkin Chai Swiss Roll, combining fluffy pumpkin sponge and chai-flavored whipped cream, perfect for fall.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 43 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Fall
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge
  • 1 cup All-Purpose Flour For gluten-free, use a one-to-one gluten-free baking blend.
  • 1 tsp Baking Powder Acts as a leavening agent.
  • 1 pinch Fine Sea Salt Enhances flavor.
  • 4 large Eggs Use cold eggs for easier separation.
  • 1/2 cup Granulated Sugar Divided for egg whites and yolks.
  • 1 cup Canned Pumpkin Purée Fresh pumpkin must be strained.
  • 1 tsp Pure Vanilla Extract Provides a warm aroma.
For the Chai Whipped Cream
  • 1 cup Heavy Cream Ensure it’s chilled for better whipping.
  • 1/4 cup Powdered Sugar Used to sweeten the whipped cream.
  • 1 set Chai Spices Includes cinnamon, cardamom, ginger, and cloves.
Additional Topping
  • 1/4 cup Powdered Sugar For dusting the finished roll.

Equipment

  • Baking pan
  • Electric mixer
  • mixing bowls
  • parchment paper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 12x17-inch baking pan by lining it with parchment paper.
  2. In a medium bowl, combine all-purpose flour, baking powder, and fine sea salt.
  3. Using an electric mixer, whip egg whites until soft peaks form, then gradually add granulated sugar.
  4. In a separate bowl, mix egg yolks, remaining sugar, canned pumpkin purée, and vanilla extract.
  5. Gently sift the dry ingredients over the pumpkin mixture and fold in with a spatula.
  6. Spread the batter into the prepared pan and bake for 12-13 minutes.
  7. Invert the cake onto a piece of sugared parchment paper and roll it up tightly.
  8. In a chilled bowl, beat heavy cream with powdered sugar and chai spices until stiff peaks form.
  9. Once the cake has cooled, unroll it and spread the chai whipped cream evenly.
  10. Wrap the rolled cake and refrigerate for 1-2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. Re-dust with powdered sugar before serving.

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