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Roll cake recipe with soft white whipping cream and mascarpone cheese filling by ilonaspassion.com I @ilonaspassion
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5 from 5 votes

Pumpkin Roll Cake

A swiss roll cake with soft whipped cream and mascarpone cheese.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 363kcal
Author: Ilona



  • 3/4 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cardamon
  • 1/8 tsp. nutmeg
  • 3 eggs
  • 3/4 cup cane sugar
  • 2/3 cup pumpkin puree
  • 1/2 tsp. vanilla extract


  • 3/4 cup whipping cream
  • 3/4 cup mascarpone cheese
  • 6 Tbsp. powdered sugar



  • Preheat oven to 350 F. Prepare a baking sheet 11 x 17 with parchment paper.
  • In a medium bowl combine flour, baking powder, baking soda, cinnamon, cardamon and nutmeg. Set aside.
  • In another medium bowl mix with electric mixer eggs and sugar until smooth. Add pumpkin puree and vanilla extract. Mix together.
  • Add dry ingredients to the wet and mix with mixer.
  • Lay flat on the baking sheet and distribute evenly with spatula.
  • Bake for 13 - 15 minutes.
  • Prepare a clean towel, sprinkle with a little powdered sugar.
  • Remove cake from the oven. Gently take out from the baking sheet and remove parchment paper. Place on the towel. Roll the cake together with the towel. Cool off completely.
  • Once the cake is cool prepare the filling.


  • In a medium bowl mix whipping cream with mascarpone cheese and powdered sugar until soft peak.
  • Roll out the cake and distribute the filling nicely.
  • Roll the cake again without the towel.
  • Leave to rest for few hours, on the countertop or the fridge before cutting.


Calories: 363kcal | Carbohydrates: 42g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 129mg | Potassium: 125mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3890IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1.2mg