Cooking and Serving: 40 minutes | 10 servings
Ingredients
How to make a gluten free pumpkin roll
Description
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 10 servings
Ingredients
How to make a gluten free pumpkin roll
Expert tips
Instructions
HOW TO MAKE A GLUTEN FREE PUMPKIN ROLL
MAKE THE PUMPKIN ROLL BATTER & BAKE.
Whisk together the dry ingredients in a separate small bowl; beat the eggs,.
pumpkin and granulated sugar until smooth and foamy; add the dry ingredients to.
the wet and whisk to combine. Spread the batter into an even layer in a.
well-prepared jelly roll pan and bake at 375°F.
white and brown dry ingredients in small metal mixing bowl.
and brown dry ingredients in small metal mixing bowl.
orange pumpkin puree, eggs, and white sugar in large metal mixing bowl.
pumpkin puree, eggs, and white sugar in large metal mixing bowl.
orange wet ingredients with whisked dry ingredients on top in same mixing bowl.
wet ingredients with whisked dry ingredients on top in same mixing bowl.
orange gluten free pumpkin roll batter with large metal whisk in same mixing.
gluten free pumpkin roll batter with large metal whisk in same mixing bowl.
SHAPE THE HOT CAKE & COOL.
While the cake is baking, sprinkle powdered sugar on a tea towel; turn the hot.
cake over onto the towel and peel back the pan liner. Sprinkle the cake with.
more sugar, and roll it up carefully in the towel. Let the cake cool, rolled and.
not filled, for 1 hour.
MAKE THE FILLING & FILL THE CAKE.
While the cake is cooling, beat butter, cream cheese and powdered sugar into a.
smooth filling. Unroll the cooled cake, spread out the filling, reroll the cake,.
wrap in plastic and chill for at least 1 hour. Slice the chilled cake and serve.
Overhead image of orange cake roll with 4 cut slices with powdered sugar in.
image of orange cake roll with 4 cut slices with powdered sugar in sifter.
EXPERT TIPS
I have made this cake using 3 large eggs (50 grams each, weighed out of the.
shells) and using 3 extra large eggs (60 grams each), and I really like the cake.
a lot better with the extra large eggs. It makes a fluffier cake that bakes.
really evenly. If you only have large eggs, you can use them as is, or beat a.
4th large egg and measure out 180 grams of eggs total.
ROLL THE CAKE WHILE IT’S HOT.
We use the classic method of rolling the unfilled cake right out of the oven by.
turning it over on top of a tea towel dusted with powdered sugar, dusting the.
cake with sugar, and rolling it in the towel. Let it cool rolled up in a towel.
for 1 hour, then fill, reroll and chill. It will actually really set when you.
chill it in the refrigerator.
LINE THE PAN PROPERLY
No matter how nonstick your jelly roll pan really is, you still need to grease.
the pan, line it, grease it again, then tap around some extra gluten free flour.
When you take the cake out of the oven, you have to work quickly to turn it over.
onto the tea towel. If the cake doesn’t come out of the pan easily, you’re in.
SPREAD THE FILLING THINNER AT THE FAR EDGE
The filling is softer than a regular cream cheese frosting, which matches the.
tender cake perfectly but does tend to get squeezed forward as you roll the.
cake. So spread the filling thicker toward the near edge that you begin rolling.
first, and thinner at the far edge.
swirled orange cake roll with white filling on brown paper with powdered sugar.
orange cake roll with white filling on brown paper with powdered sugar sprinkled.
FAQS
Do I have to roll the cake when it’s hot?
Yes! It’s an imperfect method of making a rolled cake since it makes a mess when.
you turn out the hot cake onto a tea towel with powdered sugar and the cake is a.
bit fragile while hot. But I tried the “Stella Parks jelly roll method.
” of just letting the cake.
cool under aluminum foil before filling and rolling it, and it cracked badly.
Why is my cake so sticky?
If you underbake the cake touch, causing it to stick to your fingers when you touch it. Just try dusting.
it with more powdered sugar before you touch the cake so it doesn’t stick and.
next time bake it another few minutes.
Why did my cake crack when I rolled it?
If your cake was overbaked, or you didn’t roll it when it was hot out of the.
oven, it may crack when you roll it. If you let it cool too long after the first.
roll before you unroll, fill, and reroll it, it may crack. But don’t worry too.
much about cracks. Just use the filling to hold it together, and dust it.
liberally with powdered sugar.
Can I use this recipe to make cupcakes or muffins?
No, this cake recipe can only be made as a thin, single layer sheet cake. You.
can choose not to roll it, but you can’t bake it as muffins. You can instead.
make our recipe for gluten free pumpkin muffins.
perfect muffin companion to this cake, though. And there’s always gluten free.
in a classic pie crust!
swirl pumpkin cake roll with white filling 4 slices and rest of roll uncut on.
pumpkin cake roll with white filling 4 slices and rest of roll uncut on brown.
This cake has to chill for at least 1 hour after filling so it sets before you.
slice it and serve it. It will actually stay fresh, wrapped tightly and.
unsliced, in the refrigerator for up to 3 days. The filling helps keep the cake.
FREEZING FOR LONGER STORAGE
I haven’t frozen the cake whole, but I think it would work well. Just wrap it.
very tightly in freezer-safe wrap (Glad Press ‘n’ Seal is my favorite wrap), and.
defrost in the refrigerator just until it’s soft enough to slice but not.
completely defrosted. I have frozen individual slices, wrapped tightly, and it.
works great. Defrost in the refrigerator or at room temperature.
GLUTEN FREE PUMPKIN ROLL
Prep Time: 25 minutes mins.
Cook Time: 15 minutes mins.
Resting & chilling time: 2 hours hrs.
gluten free pumpkin roll.
This moist, tender gluten free pumpkin roll has tons of pumpkin flavor with a.
sweet cream cheese filling. Learn to roll it with no cracks!
EQUIPMENT
10-inch x 15-inch x 1 inch jelly roll pan.
Tea towel for rolling the cake.
Stand mixer or handheld mixer for the filling.
FOR THE CAKE ROLL
¾ cup (105 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for full info on appropriate blends).
plus more for sprinkling.
¾ teaspoon xanthan gum, (omit if your blend already contains it).
½ teaspoon baking powder.
½ teaspoon baking soda.
4 teaspoons pumpkin pie spice.
¼ teaspoon kosher salt.
1 cup (200 g) granulated sugar.
3 (180 g (weighed out of shell)) eggs, at room temperature.
⅔ cup (163 g) pure canned pumpkin puree, at room temperature.
¼ cup (29 g) powdered sugar, for sprinkling, plus more for the top of the.
FOR THE FILLING
8 ounces cream cheese block (full fat), at room temperature.
2 cups (230 g) powdered sugar, sifted, plus more as needed.
4 tablespoons (56 g) unsalted butter, at room temperature.
1 teaspoon pure vanilla extract, optional.
1 teaspoon ground cinnamon, optional.
MAKE THE CAKE ROLL
Preheat your oven to 375°F.
Grease a 10-inch x 15-inch jelly roll pan. Line it with wax or parchment.
paper, then grease again. Sprinkle some extra flour on the greased paper, tap.
it around to evenly distribute it, and discard any excess. Set the pan aside.
In a medium-size bowl, place the flour blend, xanthan gum, baking powder,.
baking soda, pumpkin pie spice, and salt, and whisk to combine. Set the bowl.
of dry ingredients aside.
In a large mixing bowl, place the granulated sugar, eggs, and pumpkin, and.
whisk until well-blended and a bit foamy. You can use an electric mixer here.
to beat the mixture well, but it’s not necessary.
Add the dry ingredient mixture to the large bowl of wet ingredients, and.
whisk until well-combined. The batter should be smooth and soft.
Pour the batter into the prepared pan, and use an offset spatula or silicone.
spatula to spread it into an even layer. Smack on the counter to break any.
Lay the tea towel out on a flat surface and sprinkle the separate 1/4 cup.
powdered sugar evenly across it.
Place the pan in the center of the preheated oven and bake for 13 to 15.
minutes, or until the top of the cake springs back when pressed lightly in.
As soon as the cake is done baking, turn it over immediately onto the.
prepared towel, matching the shape of the cake to the shape of the towel.
There’s no real way to do this without making a bit of a mess since the cake.
will scatter some of the powdered sugar when it falls out of the pan onto the.
Carefully peel back and discard the paper that lined the pan, and is now.
Sprinkle the exposed top of the cake (which was the underside during baking).
with more powdered sugar to prevent the towel from sticking to it as you roll.
Fold a short edge of the towel over the edge of the cake, and, starting with.
the short end, roll the cake and towel together into a spiral.
Transfer the rolled cake and towel onto a wire rack to cool for 1 hour, or.
until it’s set but not cold. If you let the cake cool until it’s actually.
cold to the touch, it is more likely to crack as you unroll and reroll it.
MAKE THE FILLING
While the cake is wrapped and cooling, make the filling. In a stand mixer.
fitted with a paddle attachment or a medium-size bowl with a handheld mixer,.
beat the cream cheese, 2 cups sifted powdered sugar, butter, and optional.
vanilla extract and cinnamon on high speed until smooth.
For a thicker, stiffer filling that is less likely to squeeze out of the cake.
roll, beat in about 1/2 cup more sifted powdered sugar.
FILL THE CAKE
Once the cake is cool, carefully unroll it. Remove the towel, and spread the.
filling in a mostly even layer over cake, leaving a 1 1/2 inch clean border.
Spread the filling less thickly at the far end, the one that will be rolled.
last, since the filling will push toward the end a bit as you roll it.
Carefully reroll the cake enclosing the filling inside.
CHILL THE CAKE BEFORE SERVING
Transfer the rolled and filled cake to a piece of plastic wrap, wrap it.
tightly, and place in the refrigerator to chill for at least 1 hour, or up to.
Remove the cake from the refrigerator, unwrap, and slice thickly by.
cross-section into about 10 equal pieces.
Dust lightly with some more powdered sugar before serving.
NUTRITION
Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 239mg | Potassium: 92mg | Fiber:.
1g | Sugar: 48g | Vitamin A: 3060IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg.
NUTRITION
Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 239mg | Potassium: 92mg | Fiber:.
1g | Sugar: 48g | Vitamin A: 3060IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg.