This dessert is perfect for holiday gatherings and fall celebrations and impresses with its beautiful swirl and irresistible taste. The cake bakes up quickly (only 15 minutes in the oven!) and preserves all the comforting flavors of pumpkin and warm spices without the gluten!.
Gluten-free Pumpkin Roll with Cream Cheese Frosting
Servings 10
Equipment
- 1 jelly roll pan
- parchment paper
- cooling rack
- 1 clean, lint-free dishtowel
- 3 mixing bowls
- 1 hand-held electric mixer
Ingredients
- 5 large eggs
- 1/2 cup all-purpose gluten-free flour blend with xantham gum
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/3 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar (not a typo, keep this separated)
- 1/4 cup powdered sugar (to sprinkle on the towel)
- 1/2 batch cream cheese frosting
Instructions
- Separate the eggs into separate bowls. Allow the eggs whites and the egg yolks to stand at room temp for 30 minutes.
- Preheat the oven to 375 degrees F. Line a 15×10 in jelly-roll pan with parchment paper.
- In a small mixing bowl, whisk together flour, baking powder, and pumpkin pie spice until well blended, set aside.
- In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed until the mixture is thick and lemon colored (about five minutes). Gradually add 1/3 cup of granulated sugar, beating on high speed until sugar is dissolved and mixture appears smooth, add in the 1/2 cup of pumpkin puree and stir to combine.
- Thoroughly wash and dry the beaters. In another bowl, beat eggs whites on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
- Fold the egg yolk/pumpkin mixture into the beaten egg whites.
- Sprinkle the flour mixture on top of the egg mixture and gently fold until combined.
- Spread the batter onto the prepared pan.
- Bake for 12 – 15 minutes or until the top of the cake springs back when touched.
- Prepare your clean towel for rolling the cake, spread the towel on a sturdy counter or table top and sprinkle with powdered sugar.
- Turn your cake onto the prepared towel and carefully peel off the parchment paper from the back of the cake.
- Roll up the towel and the cake starting at one of the cake's short sides.
- Cool on a wire rack. Allow the cake to cool completely.
- Prepare the cream cheese frosting
- Carefully unroll the cake and remove the towel. Spread the cake with cream cheese frosting, don't layer it too thickly on the edges, it will squish out as roll up your cake.
- Re-roll the cake. Trim off the edges (those are for the chef) and sprinkle with powdered sugar before serving (if desired).
Cream Cheese Frosting
Cream cheese frosting adds a tangy-sweet touch to any baked good. Whether on top of a cake, used as a filling for rolls, or spread on cookies, this frosting strikes the perfect balance between rich creaminess and a hint of tang.
Servings 4 cups
Ingredients
- 1 8oz Full-fat cream cheese at room temp
- 4 tbsp unsalted butter at room temp
- 4-6 cups Confectioner's sugar
- 2 tsp pure vanilla extract
Instructions
- Beat cream cheese, butter, and vanilla together until fluffy.
- Gradually add in 1 cup of powdered sugar.
- Continue to add powdered sugar 1 cup at a time until you are happy with the flavor.
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