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Pumpkin Chai Swiss Roll.

Pumpkin Chai Swiss Roll

  • Author: Celeste
  • Prep Time: 47 minutes
  • Cool Time:: 1 hour 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: European


A soft and plush Pumpkin Chai Swiss Roll perfect for the fall season! Made with a light and airy pumpkin sponge cake filled with chai whipped cream.



Pumpkin Swiss Roll:

  • 90 g (3/4 cup) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 4 large eggs, cold
  • 150 g (3/4 cup) granulated sugar, divided
  • 180 g (3/4 cup) canned pumpkin puree
  • 1 1/2 tsp pure vanilla extract
  • 2 tbsp powdered sugar

Chai Whipped Cream:

  • 250 ml (1 cup) heavy cream, cold
  • 40 g (1/3 cup) powdered sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • pinch ground cloves


Pumpkin Swiss Roll:

  1. Preheat the oven to 375°F (190°C). Grease a 12×17 inch (30×43 cm) baking sheet with nonstick spray and line the bottom with parchment paper. It should be flush with the bottom, leaving no overhang.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Separate the egg yolks and egg whites and place them in two large bowls. Add 50 g (1/4 cup) of sugar to the bowl of egg whites. Using an electric hand mixer, whip on high speed until stiff peaks form then set aside.
  4. To the bowl with the egg yolks, add the remaining 100 g (1/2 cup) of sugar, pumpkin puree, and vanilla extract. Mix on medium speed for 2 minutes until light and creamy (no need to clean the beaters).
  5. Sift the dry ingredients into the pumpkin mixture and mix on low speed until just combined. Scrape down the bowl halfway through.
  6. Add 1/3 of the egg whites in at a time and gently fold until no streaks or lumps remain. Be careful not to delate the batter. It should look light and fluffy.
  7. Transfer the batter to the prepared baking pan and gently spread into an even layer using an offset spatula. If you find any sneaky lumps of egg white, lightly smooth them back and forth until mixed into the batter. 
  8. Bake for 12-13 minutes or until the center springs back when lightly touched. While the cake is baking, place a large piece of parchment paper on the counter (it should be bigger than the cake). Using a fine mesh sieve, evenly dust 2 tbsp of powdered sugar onto the surface.
  9. As soon as the cake is done baking, loosen the edges with a knife and immediately flip onto the dusted parchment paper. Gently peel off the parchment stuck to the cake.
  10. Starting from a short end, fold over any excess parchment paper up to the edge of the cake then roll tightly into a log. Allow it to completely cool like this before making the filling, about 45 minutes.

Chai Whipped Cream:

  1. In a large bowl using an electric hand mixer, whip the heavy cream, powdered sugar, and spices on medium-high until stiff peaks form.
  2. Gently unroll the cake and place dollops of the cream all over. Spread into an even layer using an offset spatula.
  3. Roll the cake back up, gently peeling away the parchment paper as you do so. Carefully move it to a plate or roll onto another sheet of parchment and chill in the fridge for 1-2 hours to firm up.
  4. Before serving, trim off the edges and dust with powdered sugar.


Be as gentle as possible when handling the cake to prevent any cracks or tears.

We haven’t tested this cake with fresh pumpkin puree, but if you decide to use it, we recommend straining and squeezing out as much liquid as possible.

Cold eggs work best since they’re much easier to separate than room temperature ones.


  • Serving Size: 1 slice
  • Calories: 161
  • Sugar: 17.9 g
  • Sodium: 61 mg
  • Fat: 5.5 g
  • Carbohydrates: 25.1 g
  • Fiber: 0.8 g
  • Protein: 3.3 g

Keywords: pumpkin swiss roll, pumpkin chai swiss roll, chai whipped cream