Halloween Fall Spice Swiss Roll

Fall Spice Swiss Roll

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 1 swiss roll

This Fall Spice Swiss Roll (aka. Roll Cake or Roulade) is delicately spiced with cinnamon, nutmeg, ginger, allspice, cloves, and filled with a tangy cream cheese frosting.


Swiss Roll

  • 125g (1 cup) plain (all-purpose) flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • β…› tsp allspice
  • dash of cloves
  • 3 large eggs
  • 170g (¾ cup) granulated sugar

Cream Cheese Frosting

  • 85g (3oz) unsalted butter, softened
  • 85g (3oz) cream cheese, softened
  • 190g (1½ cups) icing (powdered) sugar
  • 1 tsp vanilla extract
  • icing (powdered) sugar, to dust
  • sprinkles, optional


  1. To make the Swiss roll, preheat the oven to 190°C/375°F/Gas Mark 5. Grease and line a swiss roll pan (I used a 40x29 cm / 15x11 inch pan) with parchment paper, set aside.
  2. Add the flour, baking powder, salt, and spices to a medium bowl and whisk to combine. Set aside.
  3. Whisk the eggs on high speed for around 2 minutes, or until starting to increase in volume, then gradually add in the sugar, continuing to whisk for a further 3 minutes on high, or until thickened.
  4. Sift and fold in the flour mixture until combined. Do not over mix.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 10-13 minutes, or until a toothpick inserted in the centre comes out clean. Do not over bake - see notes. While baking, lay a clean lint-free tea towel or a piece of parchment paper large enough to fit the unrolled cake on the counter.
  6. Once baked, immediately invert the cake out onto the clean towel or parchment paper and roll up short end to short end. Allow to cool completely.
  7. To make the frosting, beat the butter and cream cheese until combined, then gradually add the sugar and beat until pale and fluffy. Beat in the vanilla.
  8. To assemble, carefully unroll the cake and using an offset spatula, spread the cream cheese frosting in an even layer, leaving around 1-inch from the edges.
  9. Re-roll the cake. Using a serrated knife, trim the edges to neaten up. Wrap in plastic wrap and refrigerate for at least 30-minutes for the cake and frosting to firm up.
  10. To serve, dust the cake with icing sugar.
  11. (Optional) Pipe some frosting swirls on the outside of the cake and add some sprinkles, if desired.


To prevent cracking when rolling, do not over bake this cake. My oven only took 10 minutes, so I'd recommend doing the toothpick test at around 8 minutes to ensure you don't accidentally over bake.

Don't have large eggs in? Use 4 medium eggs instead.

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