Pumpkin Roll (Gluten Free!)
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 roll-cake
ingredients
- 3 eggs
- 236.59 ml granulated sugar
- 157.80 ml pumpkin
- 4.92 ml lemon juice
- 29.57 ml cornstarch
- 29.57 ml soy flour
- 59.14 ml tapioca flour
- 59.14 ml rice flour
- 2.46 ml xanthan gum
- 4.92 ml baking powder
- 9.85 ml cinnamon
- 4.92 ml ginger
- 2.46 ml nutmeg
- 2.46 ml salt
directions
- Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
- Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes.
- Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.
- Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.
- Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.
Questions & Replies
Got a question?
Share it with the community!