September 24, 2009
Pumpkin Roll
For years, any food that was rolled up always gave me the impression that it was complicated and difficult to make. Then I tried a pumpkin roll. It's really quite easy, and it makes a great fall dessert. They freeze well, and in the past I have made a couple of these rolls a few weeks before Thanksgiving and frozen them. It’s always nice to have some things prepared ahead of time.
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
Ingredients
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.
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
Ingredients
- 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
Filling:
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.
Labels: cake, dessert recipes
# posted by Linda @ 9/24/2009 
Comments:
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I always wanted to make a roll cake. You make it look easy! I am thinking chocolate and cream filling, lol!
Toni
Toni
I love pumpkin rolls! Mine never look this pretty, though. I agree with Toni--you make it look so easy!
Oh my gosh! That looks wonderful! I have a question about "gluten-free flour". Is there a standard GF flour that everyone uses? I've seen many different brands, but not sure if they are all created equal. Thanks for the recipe!
Jill, That's a very good question. Not all flours are created equal and usually you can't use just one flour to replace wheat flour.
I usually link to my post about gluten free flours, but forgot to do that. You can view it here:
http://www.glutenfreehomemaker.com/2009/03/gluten-free-flour-mixes.html
I usually link to my post about gluten free flours, but forgot to do that. You can view it here:
http://www.glutenfreehomemaker.com/2009/03/gluten-free-flour-mixes.html
The pumpkin roll looks great. I made several of these last year. I can't wait to start making them again.
I've never tried a roll before. You make it look easy. Thanks for joining in the fun at the Holiday Food Fest!
~Liz
~Liz
Linda, I remember you sharing this recipe before and drooling over it! I think you should consider making some cashew cream that so many dairy-free folks make for recipes to give it a go dairy free. I'll be waiting with baited breath if you do. ;-) Thanks so much for sharing this as a Thanksgiving favorite for out Gluten-Free Holiday event!
Hugs,
Shirley
Hugs,
Shirley
Oh wow, this looks good. I need to try my hand at a rolled cake like this. Never done it - gluten-free or not!
has anyone used the king arthur glutenfree multi purpose flour... this is my first holiday season without gluten and i'm trying to figure how versatile some of these flours are for baking... any cookie ideas? My daughter (with celiac's) loves sugar cut outs...!!
# posted by 
: November 24, 2010
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