https://www.copymethat.com/r/hsfITeV11/gluten-free-pumpkin-roll/
128186589
TeFv341
hsfITeV11
2024-05-17 09:32:30
Gluten Free Pumpkin Roll
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Ingredients
- subheading: Gluten free pumpkin sponge:
- 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 (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
- 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
- subheading: Vanilla cream cheese filling:
- 155 g (⅔ cup) heavy/double cream, cold from the fridge
- 60 to 80 g (½ to ⅔ cup) powdered/icing sugar, sifted (depending on how sweet you want the filling to be)
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 150 g (⅔ cup) cream cheese, cold from the fridge
- subheading: You will also need:
- 1 to 2 tbsp powdered/icing sugar, for dusting the top of the cake
Steps
Directions at theloopywhisk.com
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