Gluten Free Pumpkin Roll
Ingredients
The cake
-
¼
cup
powdered sugar
-
¾
cup
Gluten-Free Flour Blend
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
½
teaspoon
ground cloves
-
¼
teaspoon
salt
-
3
large
eggs
-
1
cup
granulated sugar
-
⅔
cup
LIBBY’S® 100% Pure Pumpkin
The frosting
-
8
ounces
cream cheese
-
8
ounces
mascarpone cheese or cream cheese
-
2
cups
powdered sugar
-
6
tablespoons
butter
-
1
teaspoon
vanilla extract
-
1
teaspoon
grated orange rind
-
¼
cup
powdered sugar for dusting
Instructions
- Preheat the oven to 375 degrees.
- Grease a 15 x 10-inch jelly-roll pan and line it with parchment paper, greasing the paper as well.
- Sprinkle a towel with powdered sugar.
- Mix the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
- Beat the eggs and granulated sugar in a large mixer bowl until thick.
- Beat in the pumpkin and stir in the flour mixture.
- Spread the batter evenly into the prepared pan.
- Bake for 13 to 15 minutes until the top springs back when touched.
- Loosen and turn the cake onto the prepared towel, carefully peeling off the paper.
- Roll up the cake and towel together starting from the narrow end, and cool on a wire rack.
- For the frosting, whip the cream cheese, mascarpone, powdered sugar, and butter until smooth and creamy.
- Add the vanilla extract and orange rind, mixing until well blended.
- Unroll the cooled cake, remove the towel, and spread the cream cheese mixture over the cake.
- Re-roll the cake, wrap it in plastic wrap, and refrigerate for at least one hour.
- Sprinkle with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
12
Calories
398
Total fat
22g
Total carbohydrates
47g
Total protein
4g
Sodium
232mg
Cholesterol
95mg
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