Pumpkin Spiced Swiss Roll with Mascarpone Cream
A tender pumpkin sponge cake rolled with spiced mascarpone buttercream frosting. Warm pumpkin spice and rich mascarpone create an elegant autumn dessert with subtle earthiness from mace. Perfect for fall gatherings, holiday tables, or when you want an impressive make-ahead cake that's easier than it looks. This version uses mascarpone for tanginess and depth rather than standard cream cheese.
Ingredients
- ⅝ cup canned pumpkin puree
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- ½ teaspoon ground mace
- 1 pinch salt
- 1 cup dark brown sugar
- 1 teaspoon pumpkin spice extract
- 3 egg
- ½ cup butter
- 8 ounce mascarpone cheese
- ½ teaspoon pumpkin pie spice
- 3 cup powdered confectioners sugar
- cooking spray, for pans(optional)
- parchment paper(optional)
- powdered sugar, for dusting(optional)
Instructions
- 1
Preheat oven to 375F and prepare jelly roll pan with cooking spray and parchment paper overhang.
- 2
Whisk together flour, baking powder, baking soda, pumpkin pie spice, mace, and salt.
- 3
In large bowl, whisk brown sugar, pumpkin puree, pumpkin spice extract, and eggs for one minute to aerate.
- 4
Fold dry ingredients into wet mixture until just combined.
- 5
Spread batter evenly in prepared pan and bake until springy.
- 6
While hot, roll cake tightly from short end using parchment paper as guide, then place seam side down on rack to cool.
- 7
Beat butter and mascarpone until fluffy, then add pumpkin pie spice.
- 8
Slowly beat in powdered sugar until frosting reaches desired consistency.
- 9
Refrigerate frosting for 30 minutes to firm.
- 10
Unroll cooled cake and spread frosting evenly, leaving border.
- 11
Roll cake back up, removing parchment as you go.
- 12
Wrap in plastic and refrigerate at least two hours to set.
- 13
Dust with powdered sugar before slicing and serving.
- 14
Serve chilled or at room temperature.
Tips
Roll the cake while hot for flexibility; cooling makes it crack. Work quickly with oven mitts and keep parchment paper on for support during rolling.
Firm the frosting in the refrigerator before spreading to prevent the warm cake layers from squishing out excessively during assembly.
Prepare the cake up to two days ahead, wrap tightly, and refrigerate. Dust with powdered sugar just before serving for best presentation.
Good to Know
Wrap tightly in plastic wrap and refrigerate up to 3 days. Freezes well for up to 2 months; thaw overnight in refrigerator before serving.
Prepare cake, frosting, and assemble the roll up to 2 days ahead. Refrigerate covered. Dust with powdered sugar no more than 2 hours before serving to prevent moisture.
Serve chilled or at room temperature with coffee, tea, or dessert wine. Slice with a serrated knife dipped in hot water between cuts for clean edges.
Common Mistakes
Underbake the cake to avoid dryness and cracking during rolling.
Don't skip rolling while hot to prevent splits in the sponge.
Avoid spreading frosting while cake is still warm or it will melt and leak.
FAQ
Can I make this without pumpkin spice extract?
Yes. Omit extract and increase pumpkin pie spice in the batter to 2.5 teaspoons. The flavor will be slightly less concentrated but still delicious.
What if my cake cracks when rolling?
Minor cracks are normal and will be hidden by frosting. If severe, patch cracks with frosting before the final roll. Ensure cake is still warm and roll gently but confidently.
How long can I keep this cake before serving?
Refrigerate up to 3 days covered. Freezes up to 2 months; thaw overnight in the refrigerator. Do not freeze if already dusted with powdered sugar.