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–+ servings
Pumpkin spice swill roll with orange marmalade filling, chocolate topping, and candied blood oranges

Pumpkin Spice Roulade

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A seasonal variation on the classic raspberry roulade - a pumpkin spice sponge with orange jam. So autumnal and delicious!
Servings 8 servings
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes

Ingredients

SPONGE

  • 4 large eggs (room temperature)
  • 130 grams (2/3 cup) sugar
  • 1 tsp vanilla extract
  • 130 grams (about 1 cup) flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice

FILLING & DECORATION

Instructions

  • Preheat your oven to 390 F (200 C).
  • Add your eggs and sugar to the bowl of a stand mixer. Beat until light and fluffy and tripled in size (about 5 minutes). Add your vanilla extract and mix to combine.
    Fluffy eggs and sugar whipped together to a pale yellow color
  • Meanwhile, measure out your flour, baking powder, salt, and pumpkin spice in a medium mixing bowl and whisk to combine.
  • Sift your dry ingredients into your egg mixture in two parts, folding gently to combine.
    Pumpkin spice cake batter
  • Spread your batter onto a parchment lined rectangular baking sheet, aiming for about half an inch thickness.
    Cake batter ready to be baked
  • Bake for 6-8 minutes – make sure not to overbake! Check it right after 6 minutes. Overbaking will make this sponge tough.
    A lightly golden pumpkin spice sponge after baking for 6 minutes.
  • Once your sponge is baked, let it cool for just a few minutes and then turn out onto a piece of parchment paper dusted with icing sugar or granulated sugar. You want to do this while the sponge is still warm, so it doesn’t crack later!
    A baked sponge ready to roll up after baking
  • Roll up your sponge and parchment paper along the short edge. Let it cool completely in its rolled up shape.
    Rolling up the swiss roll sponge to maintain its shape.
  • Once it has cooled, unroll and spread the jam evenly across the sponge.
    Orange marmalade on the swiss roll sponge ready to be spread evenly.
  • Carefully roll up your sponge again, the same way you did the first time, but without the parchment paper.
    A rolled up swiss roll ready to serve!
  • Decorate by topping with melted chocolate and candied orange slices - or however you would like! - and serve with whipped cream for extra indulgence!
Course: Dessert, Snack
Cuisine: Other
Keyword: autumn, cinnamon, fluffy, fruity, jam, orange, pumpkin spice, sweet, swiss roll, warm spices
Difficulty: Beginner