Pumpkin Roll (Gluten Free)

Impress everyone on Thanksgiving with this gluten-free pumpkin roll. It's not only beautiful, but soft and delicious and will be a hit.

Cake:
4 large eggs, separated and at room temperature
½ cup light brown sugar, divided in half (100 g)
⅔ cup gluten-free all-purpose flour blend (93 g)
1 tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. cream of tartar
¼ tsp. sea salt
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
⅔ cup pumpkin purée, at room temperature or slightly warm (180 g)
2 Tbsp. butter, melted (28 g)
2 tsp. pure vanilla extract

Filling:
1 cup heavy cream, cold (240 g)
4 oz cream cheese, softened (113 g)
1½ tsp. pure vanilla extract
⅔ cup Monk Fruit Sweetener with Erythritol (Granular) (133 g)

Make the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 10x15” jelly-roll pan with parchment and grease the parchment. Set aside.

Melt the butter and add the pumpkin and vanilla to the butter. Stir and set aside.

Sift together the flour with the spices and baking powder and set aside.

In the bowl of a stand mixer, add the egg whites, salt and cream of tartar. You can also use a handheld mixer for this step, but it will take longer. Using the whisk attachment, begin beating the egg whites on medium low. Once foamy, increase the speed to high and begin adding ¼ cup of the brown sugar slowly until it’s all added. Whip to stiff peaks. Transfer whites to another large bowl and set aside.

In the same mixing bowl (no need to wash it), add the rest of the brown sugar (¼ cup) to the egg yolks and beat on high until ribbon stage is reached (when the tines of the whisk attachment are lifted, the mixture leaves a thick ribbon that slowly melts back into the batter). the mixture will be very light pale in colour.

Sift the dry ingredients over the egg yolk mixture and carefully fold in.

Add a small amount (~ ¼ cup) of the batter to the pumpkin butter mixture to lighten it (it's okay to stir vigorously at this point). Then fold this mixture into the batter carefully.

Add about ¼ of the whipped egg whites to the batter and fold them in to lighten it. Then gently fold in the rest of the egg whites.

Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until it springs back when lightly touched (or a toothpick inserted into center comes out clean). Immediately cover the entire pan tightly with foil and let cool to room temperature (70-72° F).

Make the Filling:
In a large bowl, whisk the cream cheese with the vanilla until smooth. With the mixer running, add the cold heavy cream and sugar and whip to stiff peaks.

Fill and Roll the Cake:
When the cake is properly cooled, remove the foil and carefully slide the cake from the pan (with the parchment). Spread the filling evenly over the top, leaving a ½” bare on one of the shorter ends.

Using the parchment as a guide, carefully roll up the cake and filling. Carefully, but tightly, roll the cake in a sheet of plastic wrap, folding in the sides of the plastic to cover completely. Refrigerate until firm, 4-5 hours (or overnight).

To Serve:
Remove the cake from the fridge (no need to let it come to room temperature). Unroll the cake from the plastic wrap and set on a serving platter. Dust the top with Monk Fruit Sweetener with Erythritol (Powdered), if desired. Cut the cake into ½” slices and serve.

Makes 10 servings.