September 24, 2009
This is a standard pumpkin roll recipe substituting gluten-free flour and adding xanthan gum. I think it will work well with any gluten-free flour mix or regular wheat flour. I used Carol Fenster's sorghum blend with corn flour.
Gluten-Free Pumpkin Roll
- 3 eggs
- 1 c. sugar
- 2/3 c. canned pumpkin
- 1 tsp. lemon juice
- 3/4 c. gluten-free flour mix
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1/2 tsp. salt
- 1 c. walnuts, finely chopped
- powdered sugar for dusting the towel
8 oz. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla
In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in color. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.
Pour batter into a sprayed jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top. Bake at 375 degrees for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
Wrap in plastic wrap and refrigerate at least one hour before serving. To freeze it, I wrapped it twice with plastic wrap and once with wax paper. I then put two rolls together and put a zip lock bag on each end (they didn't fit into one bag).
When ready to serve, unwrap and slice. Makes about 16 servings.
Note: For the first cake I greased and floured the pan. I also turned the cake out right away instead of letting it sit. For the second cake, I sprayed the pan and let it sit 10 minutes. It came out of the pan fine. There was just a little film of cake left on the center of the pan. For the third cake, I put a silicone mat in the bottom of the pan and then sprayed the pan. That worked just as well.
The trickiest part is getting the cake out of the pan. The most difficult part is probably clean up. I had a lot of powdered sugar on the table and three towels coated with it. It really is a simple recipe. Go on. Give it a try, and let me know how it turns out.
This post is linked to A Gluten-Free Holiday at Gluten Free Easily, the Ultimate Recipe Swap at Life as Mom and the Holiday Food Fest at Hoosier Homemade.
I usually link to my post about gluten free flours, but forgot to do that. You can view it here:
Subscribe to Post Comments [Atom]
Links to this post:
Subscribe to Posts [Atom]