Spiced Pumpkin Cream Cheese Swiss Roll

Quite a few months ago, I asked J to look through my new cookbook - The Hummingbird Bakery Home Sweet Home and bookmark recipes that he'd like to try. I've never actually gotten round to baking any of them for him so when I felt the urge to bake, I looked through the chosen recipes and decided on this particular recipe for a few reasons. Firstly, my co host Caroline has chosen the letter 'P' for AlphaBakes this month so I thought this would fit nicely. Secondly, as I mentioned in my previous post, I'd recently received goodies from America which includes pumpkin puree. Thirdly, I had all the ingredients to hand and it was a relatively simple recipe to make.

I've only made swiss rolls a handful of times with varying degrees of success. I learned from my last attempt to whisk the eggs and sugar for a long time- much longer than you think and it worked much better this time. This sponge is really fragrant with the ground cinnamon and pumpkin puree. It's filled with a sweet cream cheese filling which complements the sponge perfectly. This is a very autumnal recipe but I just couldn't wait to try it out. J was extremely pleased and gave it his seal of approval. 

As mentioned, I'm entering this to AlphaBakes hosted this month by Caroline from Caroline Makes and co-hosted by myself on alternate months. The letter is P for Pumpkin.

I'm also sending this to Vegetable Palette hosted by Shaheen from A2K - A Seasonal Veg Table. The theme this month is mellow yellows and orange. I always thought pumpkin is a vegetable but it's actually a fruit. It's definitely orange so it fits in with the theme.

As I've had this recipe bookmarked for months, I'm sending it to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.

Finally, I'm also sending it to Blogger Bakespiration Challenge hosted by Stuck In The Tree.

 beat the eggs and sugar until pale and doubled in volume

 pour into a swiss roll tin - definitely worth investing if you make these frequently 

 rolled, cooled and unrolled cake

 spread cream cheese filling 

 and roll then dust with icing sugar 

Recipe from Hummingbird Bakery Home Sweet Home

 For the sponge
120g plain flour
2 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
3 eggs
175g caster sugar (original recipe states 200g)
120g tinned pumpkin puree

For the filling
170g icing sugar, sifted
60g butter
300g cream cheese (origina recipe states 240g)

• Preheat oven to 170C.
• Whisk the eggs and sugar until pale, fluffy and at least doubled in volume. This will take a good 5 minutes in an electric mixer.
• Fold in the pumpkin puree with a spatula, followed by the sifted dry ingredients.
• Be careful not to overmix and knock out the air in the mixture.
• Pour into a swiss roll tin and spread the mixture evenly - this is important otherwise the cake will cook unevenly.
• Bake for approximately 12-14 minutes or until the sponge is cooked and bounces back slightly when touched. 
• Prepare a large sheet of baking paper with icing sugar on top.
• Place the sponge on top of the baking paper. Make a small slit on the shorter end of the sponge and roll up the sponge with the paper inside. 
• The cake will be very hot from the oven so you may need to use a kitchen towel or oven gloves. 
• Allow to cool in the rolled position.
• Meanwhile, make the filling by beating the icing sugar and butter together and then adding in the cream cheese and continue beating until smooth.
• Unroll the cake and spread the cream cheese filling on to the cake.
• Roll the cake again using the baking paper to help you. 
• Sprinkle with icing sugar before serving. 

Dog Birthday Cake

Hi everyone! I'm back in London safe and sound. I have been meaning to update my blog for days now but have not gotten round to it. Sorry! It's been quite hectic since my return - catching up with friends, dealing with admin and more importantly looking for a new place to stay. I found a lovely new place and will be moving in this weekend so will be offline until I can get myself set up. Normal blogging services will resume after a few weeks. 

This is a special cake that I made for my brother's birthday a few weeks ago. He loves dogs so the obvious choice was a dog cake. The family pet dog is a silky terrier but my cake decorating skills won't stretch that far so this is what I came up with. Glad he loved the cake! 

 family pet dog

I have to thank Daisy from Never Too Sweet who suggested I look at Not Quite Nigella's blog for inspiration. I  had actually bookmarked the recipe but forgot about it when I was deciding how to make a dog cake. If you used a bit of imagination you could say there is a resemblance between the dog and the cake :) 

I'm submitting this to AlphaBakes a monthly blogging challenge hosted on alternate months by Caroline from Caroline Makes and myself.  The letter this month is "D" for Dog cake. 

 easy swiss roll recipe from my aunt - thank you 

 perfect roll - phew! :)

 adding cupcakes for the head, tail and ears. 

 cover in frosting 

 use a grass tip to pipe "fur" over the dog 

For the face you will need 2 giant chocolate buttons, 3 M&M's and a piece of strawberry rollup cut to shape.   I made some additional decorations using a candy mould I found - bone, food bowl, dog house and  puppy. I also coloured dessicated coconut green to resemble grass. 

 cross section of the swiss roll 

For the swiss roll

4 large eggs, separated

60g self raising flour

55g caster sugar 

1/4 cup milk

1/4 cup sunflower oil 

1/4 teaspoon cream of tartar

• Preheat the oven to 180C. 
• Beat egg whites with cream of tartar until stiff.
• In a separate bowl, mix the egg yolks, sugar, milk, oil and flour until smooth. 
• Fold into the egg white mixture and spread onto a swiss roll tin. 
• Bake for 14 minutes.
• Spread jam or cream and roll into a swiss roll. 

For the peanut butter cupcakes
Makes 12 cupcakes

75g butter
130g smooth peanut butter
190g dark brown sugar
2 large eggs
1 teaspoon vanilla extract
120g plain flour, sifted
1 teaspoon baking powder
pinch of salt
60ml semi-skimmed milk

• Preheat the oven to 160C.
• Line a 12-hole muffin tray with cupcake cases. 
• Cream the butter, peanut butter and sugar until well blended. 
• Add the eggs, one at a time and then stir in the vanilla extract. 
• Combine the flour, salt and baking powder in a separate bowl.
• Add 1/3 of the flour to the creamed mixture and beat well.
• Pour 1/3 of the milk and beat again.
• Repeat until all the flour and milk have been added. 
• Spoon the mixture into the cupcake cases - I used a large ice cream scoop. 
• Bake for approximately 20 minutes or until a skewer inserted into the centre comes out clean.