Sponge Cake Log with Pumpkin Filling


Indulge in the delightful, traditional Pumpkin Roll Cake, a perfect treat (in my humble opinion) for the Saint Martin’s celebration! My sister insisted I get the recipes out early, so here’s my take, just in time for you to dash to the store and create this fantastic cake yourself hehehe!

Alright, I’ll be honest; my attempt at making a pumpkin filling didn’t quite hit the mark, had a weird taste and texture, so I dashed back to the store and picked up some pumpkin jam. Hey nothing like a quick fix, no complaints here. The final result? An immensely satisfying sponge cake, fluffy as a cloud, and the jam was good combo. Success? You bet! Happy Saint Martin’s Day!

Sponge Cake Log with Pumpkin Filling

  • Servings: 4-8
  • Difficulty: Normal
  • Rating: ★★★★★
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Enjoy this delightful Pumpkin Roll Cake, an easy and impressive treat for any celebration.


  • Eggs – 5 (Large)
  • Sugar – 75g
  • Lemon – Zest (To Taste)
  • Flour – 50g
  • Pumpkin Jam – 300g (Or Preserves)
  • Powdered Sugar – To Taste


  1. Begin by separating the eggs and whisking the egg whites until stiff peaks form. Gradually add sugar while whisking to create a meringue for a fluffy cake.
  2. In another bowl, whisk the egg yolks with lemon zest (or orange zest, vanilla extract, or none) and flour until well combined.
  3. Gently fold the meringue into the egg yolk mixture until you achieve a smooth, pale cream.
  4. Preheat the oven to 180°C. Line a baking pan with parchment paper or, if you’re like me and don’t have the exact pan size, use foil to create the right size.
  5. Bake for 12-15 minutes or until golden brown; it’s a thin cake, so when it’s golden, it’s done. Remove from the oven and place it over a kitchen towel.
  6. Remove the parchment paper, spread the pumpkin jam, then, using the towel, carefully roll the cake while it’s warm.
  7. Once rolled, transfer it to a serving tray and dust it with powdered sugar. Enjoy!
Notes: Experiment with other jam flavors or cream cheese fillings for a twist on this classic recipe. You can also add chopped nuts for some delightful texture.

This recipe for Sponge Cake Log with Pumpkin Filling was originally created on BakeAfter.com. Esta receita de Torta de Abóbora foi publicada em português no Iguaria.com.


Per Serving: 915 calories; 21 g fat; 155 g carbohydrates; 29 g protein.

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Let me know how it turned out for you! Leave a comment below ;D


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