Kitchens start to get very busy this time of year. With Thanksgiving just around the corner, menus are being planned.
One of the greatest challenges of this holiday is having sufficient oven space on “Turkey Day.” Some dishes will need to be kept warm while others continue to cook. Timing is everything on Thanksgiving Day.
The Pumpkin Roll offers a simple, seasonal solution for dessert and takes some of the stress out of the day. It’s a relatively easy recipe and can be made well in advance. The cake is light and has a creamy filling. It’s not too heavy to be enjoyed even after a big dinner.
3/4 cup gluten free flour
¼ teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 extra large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
¼ cup powdered sugar (to dust tea towel)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Extra Powdered sugar for decoration
Before starting, an hour in advance, take cream cheese and butter out of the refrigerator to soften.
Preheat oven to 375° F. Line a 15-by-10-inch jellyroll pan with parchment paper. Grease and flour the paper.
Whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Using a stand mixer with a paddle attachment, beat the eggs and granulated sugar until thick and pale. Beat in pumpkin and then stir in flour mixture. Spread evenly onto prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Begin checking for doneness at 11 minutes. Meanwhile, dust a dishtowel with the confectioners’ sugar. When done, immediately invert the cake onto a powdered dishtowel by flipping it over. Gently remove the paper and roll the cake from one end to the other with it wrapped in the dishtowel. Refrigerate until completely cool.
While the cake cools, beat the cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Once the cake has cooled, unroll it and spread cream cheese mixture over the cake. Leave a 3/4-inch border around all sides so that the filling doesn’t flow out while the cake is being rolled.
Once the cake is rolled, wrap it in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
If making this in advance, the cake can be frozen, but thaw it in the refrigerator one day before serving.
> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free