Pumpkin Roll (Gluten Free!)
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 roll-cake
ingredients
- 3 eggs
- 1 cup granulated sugar
- 2⁄3 cup pumpkin
- 1 teaspoon lemon juice
- 1⁄8 cup cornstarch
- 1⁄8 cup soy flour
- 1⁄4 cup tapioca flour
- 1⁄4 cup rice flour
- 1⁄2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon 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.
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