alive logo

Gluten-Free Pumpkin Roll with Orange Cream Cheese Filling


    Gluten-Free Pumpkin Roll with Orange Cream Cheese Filling

    This gluten-free pumpkin roll is so delicious, no one will suspect that it does not contain wheat flour.


    Alternate instructions are included if you prefer to use wheat flour.

    This recipe can be made ahead and stored in the freezer.


    3 large eggs, separated
    3/4 cup (180 mL) sugar
    *1/2 cup (125 mL) fine ground brown rice flour
    *1/4 cup (60 mL) tapioca flour
    *1 tsp (5 mL) powdered egg replacer
    *1/4 tsp (1 mL) guar gum
    1 tsp (5 mL) baking powder
    1 tsp (5 mL) ground cinnamon
    1/8 tsp (0.5 mL) nutmeg
    Pinch of salt
    2/3 cup (160 mL) canned solid pack pumpkin
    2 Tbsp (30 mL) freshly squeezed orange juice
    1 Tbsp (15 mL) powdered sugar


    1/3 cup (80 mL) cream cheese, at room temperature
    1/3 cup (80 mL) powdered sugar
    1 tsp (5 mL) freshly squeezed orange juice
    1 tsp (5 mL) zest from organic navel orange
    1 tsp (5 mL) vanilla extract
    1 cup (250 mL) whipping cream

    Preheat oven to 375 F (190 C). Grease a 13 x 9 in (33 x 23 cm) rimmed cookie sheet or jelly roll pan. Cover with parchment paper and allow a little to overhang the ends. Grease parchment paper.

    Beat egg whites until stiff.

    In a large separate bowl, mix dry ingredients well.

    In a third bowl, beat egg yolks until thick.

    With a wire whisk, gently fold pumpkin and orange juice into egg yolks. Add to dry mixture and mix just until combined.

    Take a quarter of the beaten egg whites and fold into pumpkin mixture. Using the whisk, add remaining egg whites, folding them in carefully.

    Pour batter into prepared pan, spreading evenly. Bake until toothpick inserted into centre of cake comes out clean, about 15 minutes.

    While the roll is baking, prepare a clean, thin kitchen towel by sifting icing sugar over the surface. When cake is ready, allow to cool on a rack for 5 minutes. Then quickly flip the cake over onto the towel, using the parchment paper to lift it out of the pan. Gently remove the parchment paper. Roll up cake in the towel, starting with the short side of the cake. Allow to cool completely.

    While cake is cooling, prepare the filling:

    Beat the softened cream cheese with the powdered sugar, on high, until light and fluffy. Add the orange juice, zest, and vanilla; mix until well combined.

    In a separate bowl, whip the cream. Fold the cream cheese into the whipped cream.

    When cake is completely cool, gently unroll it. Do not worry if there are cracks; they will get filled in with the cream. Spread inner layer of cake with filling and re-roll cake. Place on serving platter and spread remaining cream over the top of the cake.

    You may serve immediately as this cake is very moist, but it will set better if allowed to chill for several hours before cutting. To decorate, drizzle some maple syrup over the top of the cake, sprinkle with pumpkin seeds, or arrange thin orange slices on top.

    To make ahead:

    I have had success freezing the cake (after it has cooled) in the deep freezer for up to two weeks. Unroll the cake and remove the towel. Re-roll using plastic wrap between the roll layers. Put roll into a large, sealable freezer bag. To thaw, remove from freezer and let stand at room temperature for several hours; then proceed with the filling instructions.

    Source: alive #305, March 2008


    Gluten-Free Pumpkin Roll with Orange Cream Cheese Filling




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.