This delightful pumpkin sponge roll is soft, gently spiced, and filled with a rich, tangy cream made from sour cream, butter, and fresh lemon zest. It’s the perfect dessert for autumn or any cozy gathering. Here’s how to make it from scratch — including your own pumpkin purée!
Ingredients
For the sponge cake:
150 g all-purpose flour
90 g sugar
220 g pumpkin purée (see instructions below)
3 eggs
1 tsp baking powder
1 tsp gingerbread spice mix (or a blend of cinnamon, ginger, cloves)
A pinch of salt
For the cream filling:
250 g sour cream (30% fat)
60 g soft butter
60 g powdered sugar
0.5 tsp vanilla sugar
Zest of 1 lemon
Pumpkin Purée:
Cut unpeeled pumpkin into large chunks.
Bake in a preheated oven at 190–200°C (375–390°F) for about 60 minutes, or until soft.
Let it cool, scoop out the flesh, and purée it with a blender.
Extra purée can be frozen for future use.
Instructions
see continuation on next page
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