FALL CAKES FROM AROUND THE WORLD: ENGLISH PUMPKIN SWISS ROLL Based on the fact that my family was getting tired of apple cakes, and in celebration of a new season of the Great British Baking Show, this week’s cake...

 FALL CAKES FROM AROUND THE WORLD: ENGLISH PUMPKIN SWISS ROLL

Based on the fact that my family was getting tired of apple cakes, and in celebration of a new season of the Great British Baking Show, this week’s cake is a Pumpkin Swiss Roll with Cinnamon Toffee Icing.

I don’t know exactly why the Swiss Roll is an English favorite. It’s something to do with Queen Victoria, no doubt!  Other countries have their versions of rolled sponge cakes filled with icing but to me there is something very British about a slice of light, icing-filled sponge cake.

In honor of the season I choose to flavor my cake with pumpkin and the warm spices of Autumn.  I finished it with a cream cheese cinnamon icing sprinkled with Heath Bar Toffee Bits.

Before I started I went back and reread my blog on making a Swiss Roll.  I will go over it again in this post but there are more pictures and details in this prior blog if you want to look.

The most important thing about making a rolled cake is the act of rolling the cake AS SOON AS YOU TAKE IT OUT OF THE OVEN.  A warm cake will roll easily and as it cools it will “remember” the shape so that when you unroll it, ice it, and roll it back up, it won’t split.  (Well, it may still split but it shouldn’t fall apart on you. )

So

prep your pan by spraying it with cooking spray and lining the bottom with parchment paper. Spray the parchment paper as well. Preheat the oven. Place a dish towel on your countertop and put a piece of parchment paper on the dish towel. Sprinkle some sugar all over the top of the parchment paper. You will turn the cake out onto this when it comes out of the oven.

Then start working on the Swiss Roll!

Stir together the flour, leaveners (baking soda and baking powder) and the spices in a small bowl.

Mix together the eggs, sugars, pumpkin puree, and vanilla.

Mix the wet and dry ingredients together and pour into your prepared pan. Make sure the batter evenly fills the pan.

It doesn’t take long to cook, 15-20 minutes.  It’s done when a tester comes out clean and it bounces back when you touch it.

Take the cake out of the oven and flip it out onto the prepared parchment paper.

Roll the cake up with the parchment paper.  Once it is fully rolled place it in the refrigerator for at least two hours, until it is completely cooled.

When you are ready to ice the cake, make the icing.

Carefully and slowly unroll the cake and lie it flat.

Spread some of the icing (a little less than half) over the top of the cake.  Make sure you go right to the edges. It should be evenly spread and not too thick.

Using two hands roll the cake up tightly.  Some of the icing will spill out of the edges.  That’s okay.

Once the cake is tightly rolled, wrap it in plastic wrap and put it back in the refrigerator for another hour.  Cover and reserve the remaining icing.

Once the Swiss Roll has set, spread the icing on the top and sides and sprinkle it all over with the toffee bits.  You may need to use your hands to press the toffee into the sides.

Refrigerate the Swiss Roll until you are ready to serve it.

My family’s thoughts?

“This may be one of the best things you’ve baked in a while.”

“I don’t like it…I love it”

“I think you need to make this again for Halloween.”

 

 

 

 

 

The post PUMPKIN SWISS ROLL WITH CINNAMON TOFFEE ICING appeared first on A Woman Cooks in Asheville.

---

View Entire Post