Pumpkin Spiced Swiss Roll With Cornish Clotted Cream

It's pumpkin spiced latte season, so why not try all the warming flavours of autumn and created this stunning Swiss roll? 

That's Christmas would like to thank Trewithen Dairy for their help in providing this recipe. 

Cinnamon, nutmeg, ginger and clove combined in a fluffy sponge, rolled up with rich Cornish clotted cream. It's so light, you'll want to go back for seconds - or thirds!

Pumpkin Spiced Swiss Roll with Cornish Clotted Cream

Ingredients

200g Caster Sugar

100g Plain Flour

½ tsp Fine Salt

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

1 ½ tsp Ground Cinnamon

1 tsp Ground Ginger

¼ tsp Ground Nutmeg

½ tsp Ground Cloves

3 Eggs

150g Pumpkin Puree

200g Trewithen Dairy Cornish Clotted Cream

100g Mascarpone

1 tsp Vanilla Extract

Icing Sugar for dusting

Preheat oven to 180c. Line a 35 x 25cm Swiss roll tin with baking paper.

In a large bowl, combine all the dried ingredients - sugar, flour, salt, bicarbonate of soda, baking powder and spices. 

In a stand mixer, whisk the eggs and sugar together for 3 minutes, until light and fluffy. Add the pumpkin puree and vanilla extract. Then gently stir through the dried ingredients.

Spread into the prepared baking tin and bake for 12-15 minutes until cooked through.

While still warm, turn the cake out onto a clean tea towel and gently peel off the baking paper. Score a slight indentation across one of the short sides, then very carefully roll the cake into a tight log, taking the tea towel along with it. Allow to cool in the rolled position.

In a large bowl, combine the Cornish clotted cream, mascarpone and vanilla extract until smooth. 

When the cake is completely cool, gently unroll and spread with a thick layer of the cream filling. Carefully roll it back up and place seam-side down. Dust with icing sugar and serve.

To check out the dairy please visit them here https://www.trewithendairy.co.uk.