As the crisp air of fall settles in, I’ve found a delightful way to embrace the season with each bite—meet my Pumpkin Chai Swiss Roll! This beautiful cake wraps together the comforting flavors of pumpkin and chai spices into a soft, airy sponge that’s just perfect for autumn gatherings. Not only is it a feast for the eyes with its elegant presentation, but it also ditches the hefty calories of traditional desserts while remaining rich in flavor. Picture a moment shared over slices of this cake, paired with your favorite warm drink, making memories that linger long after the last crumb. Ready to make this stunning dessert a centerpiece at your table? Let’s get started!

Why is Pumpkin Chai Swiss Roll a must-try?

Fall’s Flavors Unite: This Pumpkin Chai Swiss Roll beautifully combines the warmth of chai spices with the seasonal comfort of pumpkin, capturing autumn’s essence in every bite.

Visually Stunning: Its elegant swirls make it a showstopper at any gathering, sure to impress your friends and family!

Light and Airy: With a soft sponge cake that’s lighter than traditional desserts, you can indulge without the guilt.

Easy to Customize: Enjoy it as is, or switch up the spices to your liking—try nutmeg or add nuts for crunch!

Perfect Pairing: Slice it up alongside your favorite warm beverage and enjoy cozy moments this fall. This is a delightful way to gather around the table and share heartwarming stories.

Pumpkin Chai Swiss Roll Ingredients

For the Cake

All-purpose flour – Provides structure; use gluten-free flour for a gluten-free option.
Baking powder – This leavening agent helps the cake rise beautifully.
Fine sea salt – Enhances the overall flavor balance of the cake.
Eggs (4 large, cold) – Adds moisture and acts as a binder; cold eggs are easier to separate.
Granulated sugar (150 g, divided) – Sweetens the cake; coconut sugar can be a less refined substitute.
Canned pumpkin puree (180 g) – Infuses flavor and moisture; ensure fresh pumpkin is well-drained.
Pure vanilla extract (1 ½ tsp) – Imparts depth and warmth to the cake.

For the Chai Whipped Cream

Heavy cream (250 ml, cold) – The base for a luscious whipped cream filling.
Powdered sugar (40 g) – Adds sweetness to the whipped cream.
Ground cinnamon (¾ tsp) – Essential for that comforting chai flavor.
Ground cardamom (¼ tsp) – Offers a unique and aromatic spice note.
Ground ginger (¼ tsp) – Adds a hint of warmth and spice.
Ground cloves (pinch) – Complements the chai spices beautifully.

For Dusting and Serving

Powdered sugar (2 tbsp, for dusting) – Prevents sticking while rolling and adds a thoughtful touch to presentation.

This Pumpkin Chai Swiss Roll is sure to become a seasonal favorite, wrapping up all the delightful fall flavors in each cozy slice!

Step‑by‑Step Instructions for Pumpkin Chai Swiss Roll

Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). Line a 12×17-inch baking pan with parchment paper, ensuring it covers the bottom and sides completely. This will prevent sticking and make it easier to roll the Pumpkin Chai Swiss Roll later on.

Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt. This step ensures an even distribution of the leavening agent and salt, which are crucial for the cake’s light texture. Set the dry mixture aside while you prepare the wet ingredients.

Step 3: Separate Egg Components
Carefully separate 4 large cold eggs into two bowls, keeping the yolks in one and the whites in the other. Using an electric mixer, beat the egg whites with 50 g of granulated sugar until stiff peaks form, which typically takes about 3-4 minutes. This will create a light and airy texture essential for your Pumpkin Chai Swiss Roll.

Step 4: Mix Wet Ingredients
In the bowl with the egg yolks, add the remaining 100 g of sugar, 180 g of canned pumpkin puree, and 1½ teaspoons of pure vanilla extract. Whisk these ingredients together until the mixture is creamy and smooth. This blend infuses the cake with rich pumpkin flavor and sweetness.

Step 5: Combine Mixtures
Gently sift the flour mixture into the pumpkin mixture. Using a spatula, fold the dry ingredients into the wet mixture carefully until just combined, being cautious not to overmix. This ensures a moist Pumpkin Chai Swiss Roll, vital for the perfect sponge consistency.

Step 6: Fold in Egg Whites
In this step, gradually fold the beaten egg whites into the pumpkin batter. Start with a third of the whites to lighten the mixture, and then gently incorporate the remaining whites until no streaks are visible. This technique will help keep the batter fluffy and airy for your Swiss roll.

Step 7: Spread the Batter
Pour the prepared batter into the lined baking pan, spreading it evenly to the corners. Use a spatula to ensure the surface is smooth and level. This step is crucial for even baking, as the Pumpkin Chai Swiss Roll needs to rise uniformly while baking.

Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 12-13 minutes. The cake is done when its center springs back to the touch and the edges begin to pull away slightly from the sides of the pan. Keep an eye on it to prevent overbaking, which can dry out the sponge.

Step 9: Transfer and Roll
While the cake is baking, prepare a large piece of sifted parchment paper on your countertop. Once the cake is ready, immediately invert it onto the dusted parchment. Roll the warm cake tightly into a log, starting from one short end, and let it cool completely while wrapped in parchment to maintain its shape.

Step 10: Prepare Chai Whipped Cream
In a mixing bowl, combine 250 ml of cold heavy cream with 40 g of powdered sugar and the chai spices (¾ teaspoon cinnamon, ¼ teaspoon cardamom, ¼ teaspoon ginger, and a pinch of cloves). Whip these ingredients together until stiff peaks form, which may take about 4-5 minutes. This creamy filling will enhance the Pumpkin Chai Swiss Roll beautifully.

Step 11: Unroll and Fill the Cake
Once the cake is completely cooled, gently unroll it from the parchment paper. Spread the chai whipped cream evenly over the surface, leaving a small border around the edges. The fragrant spices will complement the pumpkin perfectly, creating a delightful filling for your Swiss roll.

Step 12: Roll and Chill
Carefully roll the cake back up, starting from one short end, ensuring the filling is tightly secured inside. Once rolled, wrap the Pumpkin Chai Swiss Roll in plastic wrap and refrigerate for 1-2 hours. This chilling time helps the roll set and makes slicing easier.

Step 13: Trim and Serve
After chilling, remove the Swiss roll from the fridge and trim off the ends for a clean presentation. Dust the top with powdered sugar before serving to add a touch of elegance. Slice into portions and enjoy the delightful harmony of pumpkin and chai spices with every bite!

Expert Tips for Pumpkin Chai Swiss Roll

Gentle Handling: Always handle the cake gently to prevent cracks. It’s more pliable while warm, making it easier to roll without damage.
Accurate Measurements: Use a kitchen scale for precise measurements, particularly for ingredients like flour and sugar, to ensure the best texture and flavor of your Pumpkin Chai Swiss Roll.
Rolling Technique: Roll the cake immediately after baking while it’s still warm. If you let it cool too long, it may crack when you try to roll it.
Sifting is Key: Sift the flour mixture into the pumpkin batter to avoid lumps and promote even mixing, which is essential for a light and fluffy cake.
Flavor Adjustment: Feel free to experiment with spices; adjusting the chai spices can elevate the flavors even further, so trust your taste buds!

Pumpkin Chai Swiss Roll Variations

Embrace the season and make this delightful recipe your own with exciting twists and substitutions!

Sweet Potatoes: Swap pumpkin puree with roasted sweet potatoes for a sweeter, richer flavor.
Nutty Crunch: Add chopped walnuts or pecans into the chai whipped cream for a delicious crunchy texture.
Sugar Alternatives: Substitute granulated sugar with coconut sugar or maple syrup for a healthier option and a unique taste.
Spice Variation: Experiment with different spices like nutmeg or allspice to give your chai whipped cream a personalized kick. These additions can elevate your flavors and create new memories.
Vegan Delight: Use aquafaba instead of egg whites and a plant-based cream for a vegan-friendly version that doesn’t compromise on flavor.
Zesty Ginger: For a hint of freshness, incorporate freshly grated ginger into your whipped cream to amplify the chai experience.
Flavorful Infusions: Replace heavy cream with coconut cream for a tropical twist that’s still indulgent.
Cocoa Layer: Add unsweetened cocoa powder to the batter for a chocolatey version that pairs beautifully with chai spices.

With these delightful variations, you can continue to enjoy the warmth and coziness of your Pumpkin Chai Swiss Roll while adding your personal touch. Consider pairing it with a warm spiced tea or some heartwarming whipped cream to make every bite special!

How to Store and Freeze Pumpkin Chai Swiss Roll

Fridge: Store cake slices in an airtight container for up to 5 days. This keeps the Pumpkin Chai Swiss Roll moist and fresh, ready for you to enjoy.

Freezer: If you want to keep the whole roll, wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months.

Reheating: To enjoy again, thaw the roll in the fridge overnight and enjoy at room temperature. If desired, re-dust with powdered sugar before serving for that fresh-baked look.

Slice and Serve: For convenience, consider slicing the roll before freezing. This way, you can easily grab individual pieces without thawing the entire roll.

Make Ahead Options

These Pumpkin Chai Swiss Rolls are perfect for busy home cooks looking to save time! You can prepare the pumpkin cake and roll it up up to 24 hours in advance, wrapping it tightly in plastic wrap to keep it moist and flavorful. The chai whipped cream can also be made ahead and stored in the fridge for up to 3 days; just give it a quick whisk before spreading on the cooled cake. When it’s time to serve, simply unroll the cake, fill it with the whipped cream, roll it back up, and let it chill for an hour. This way, you’ll have a stunning dessert ready to impress with minimal last-minute effort!

What to Serve with Pumpkin Chai Swiss Roll

There’s something magical about how warm flavors can create a cozy atmosphere, especially when shared with loved ones over a sweet treat.

Spiced Chai Latte: This aromatic beverage enhances the chai flavors in your roll, creating a comforting experience that feels like a warm hug on a chilly day.
Cinnamon Sugar Dusting: A sprinkle of cinnamon sugar on top of each slice adds extra warmth and sweetness, making your dessert even more inviting.
Creamy Vanilla Ice Cream: A scoop of vanilla ice cream balances the soft cake, offering a delightful contrast to the spicy notes of your Pumpkin Chai Swiss Roll.
Roasted Pears: Their natural sweetness and soft texture pair beautifully with the cake’s spice, making a sophisticated, seasonal dessert duo.
Maple Drizzle: A light drizzle of maple syrup brings a touch of sweetness that complements the chai spices while enhancing the festive fall vibe of your meal.
Cup of Hot Cocoa: Rich, chocolatey goodness echoes the flavors in the roll, creating an indulgent pairing perfect for a cozy night indoors.
Nutmug Martini: This fun cocktail adds a celebratory feel, mixing nutmeg and warmth that sync perfectly with the autumn flavors of your dessert.
Warm Spiced Tea: An herbal brew with hints of cinnamon and ginger enhances the experience, allowing the spices in your Swiss roll to shine even brighter.

Enjoy crafting the perfect autumn experience, where flavors swirl and memories are made, one slice at a time!

Pumpkin Chai Swiss Roll Cake Recipe FAQs

How do I select the best canned pumpkin for my Swiss roll?
Absolutely! When choosing canned pumpkin, look for 100% pure pumpkin puree without added sugars or spices. Check the label to ensure it’s rich in color and has a thick consistency. Opt for reputable brands to guarantee quality—it’s worth it for that warm, autumn flavor in your Pumpkin Chai Swiss Roll!

What’s the best way to store my pumpkin cake?
Very good question! Store slices of your Pumpkin Chai Swiss Roll in an airtight container in the fridge for up to 5 days to keep it moist and fresh. For the whole roll, wrap it in plastic wrap, and it should last nicely in the fridge. Just remember to re-dust with powdered sugar when serving!

Can I freeze Pumpkin Chai Swiss Roll, and if so, how?
Of course, freezing is a fantastic option! To freeze, wrap the entire roll tightly in plastic wrap, then place it in a freezer bag or cover it with aluminum foil for extra protection. It can stay good in the freezer for up to 2 months. Whenever you’re ready to enjoy, thaw it in the fridge overnight, and let it come to room temperature before serving. A light dusting of powdered sugar can make it look freshly made!

What if my cake cracks while rolling?
Oh no, that can happen! If your Pumpkin Chai Swiss Roll cracks, don’t fret. You can try a little trick: patch the crack with whipped cream once it’s filled. If your cake has cooled too long and isn’t flexible, it’s essential to roll it while warm next time. To avoid cracks in the future, be gentle while rolling, and handle the sponge cake carefully.

Are there any dietary considerations I should keep in mind?
Absolutely! If you’re serving guests with allergies, be aware that this Pumpkin Chai Swiss Roll contains gluten from all-purpose flour and eggs. For a gluten-free version, substitute with a gluten-free all-purpose flour blend. You can also consider using coconut or other sugar alternatives if you’re seeking to cater to various dietary needs. Just be sure to check that your heavy cream and other dairy products are safe for anyone with lactose intolerance. Enjoy knowing everyone can indulge!