Gluten Free Pumpkin Roll

Name: Gluten Free Pumpkin Roll
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 3 US large/UK medium eggs, room temperature; 150 g (¾ cup) caster/superfine or granulated sugar; 150 g (⅔ cup) canned pumpkin puree; ½ tsp vanilla bean paste ((or 1 tsp vanilla extract)); 80 g (⅔ cup) plain gluten free flour blend; ¾ tsp xanthan gum ((If your gluten free flour blend already contains xanthan gum, reduce the amount to ½ tsp.)); ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground nutmeg; 155 g (⅔ cup) heavy/double cream, cold from the fridge; 60-80 g (½-⅔ cup) powdered/icing sugar, sifted ((depending on how sweet you want the filling to be)); 150 g (⅔ cup) cream cheese, cold from the fridge; 1-2 tbsp powdered/icing sugar, for dusting the top of the cake

Instructions

Prep:45minCook:12min

This gorgeous gluten free pumpkin roll tastes like a soft, fluffy cloud of sweet pumpkin spice goodness. With a moist, tender pumpkin sponge and a luscious vanilla cream cheese filling, it’s the perfect fall dessert that you’ll want to make over and over again. It’s also incredibly easy to make and, even though it’s gluten free, it rolls like an absolute dream without any cracking whatsoever.

Updated at: Thu, 21 Nov 2024 15:49:38 GMT