Recipe Notes
- This recipe forgoes the traditional towel method of rolling in favor of an easier option–just cover the pan tightly with aluminum foil while cooling, which traps enough moisture to keep the cake soft and pliable enough to roll.
- Make sure to roll the cake tightly using a firm hand–don't worry about being too gentle with the cake or you'll end up with a loose spiral.
- You can trim away the long edges of the cake after cooling to help get a more even looking swirl, especially if you have a thick crust along the edges.
Ingredients
- ¾ cup (94g) reclamation gluten-free cake flour
- ½ teaspoon (2.5g) baking powder
- ½ teaspoon (2.9g) baking soda
- ¼ teaspoon (1.6g) table salt
- 1 teaspoon (2g) ground cinnamon
- ¼ teaspoon (0.5g) ground ginger
- ¼ teaspoon (0.5g) ground nutmeg
- ⅛ teaspoon (0.25g) ground cloves
- 3 large (150g) eggs
- 1 cup (200g) granulated sugar
- ⅔ cup (160g) canned pumpkin puree
- 2 tablespoons (27g) vegetable oil
- 1 teaspoon (5g) vanilla extract
Cream Cheese Filling
- ½ cup (120g) heavy cream, cold
- ¾ cup (90g) powdered sugar
- ½ teaspoon (2.5g) vanilla bean paste (or vanilla extract)
- 6oz (170g) cream cheese, softened
Directions
Step 1
Preheat oven to 375°F. Line a 10 by 15 inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the short ends of the pan. For best results, do not grease the pan.
Step 2
In a small bowl whisk together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Step 3
Combine the eggs and sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed with a hand mixer or stand mixer until thick and lightened in color, about 3 minutes. Add the pumpkin, vegetable oil, and vanilla, and mix briefly until combined.
Step 4
Add the flour mixture and mix until smooth with no pockets of dry flour remaining, about 30 seconds. Scrape the bottom of the bowl with a rubber spatula to ensure everything is evenly combined. Transfer the batter to the prepared pan and smooth the top with a spatula.
Step 5
Bake for 13 - 15 minutes, or until the top is golden and the internal temperature registers around 205°F.
Step 6
Remove from the oven and allow the cake to cool uncovered in the pan for 5 minutes. After 5 minutes, cover the pan tightly with aluminum foil and allow to cool completely to room temperature.
Step 7
While the cake is cooling, make the filling - in a small bowl, beat or stir the cream cheese to loosen it, until it is soft and spreadable. In a medium bowl, beat the heavy cream, vanilla bean paste, and powdered sugar with an electric mixer until soft peaks form. Add the cream cheese to the whipped cream and beat until well incorporated and soft peaks form. Chill the filling in the fridge until ready to use.
Step 8
To assemble - uncover the cake, and if needed, carefully loosen the long edges of the cake from the pan with a knife, then use the parchment to lift the cake out of the pan. Spread a thin layer of filling evenly over the top of the cake, then roll the cake into a tight swirl, removing the parchment paper as you roll. Refrigerate for at least one hour, or until ready to serve (it will last for a few days in the fridge). Dust the top of the roll with powdered sugar just before slicing and serving.
