Gluten Free Pumpkin Roll

Pumpkin Sponge

1. Line the base of a Swiss Roll tin (approx 10 inch/25 cm x 15 inch/38 cm) with baking paper.
2. Pre-heat the oven to 180 C/350 F/Gas 4.
3. Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda, salt and spices and set aside. TIP : Weigh into an airtight container and shake vigorously.
4. In a large bowl (or using a stand mixer), whisk the eggs and sugar together until thick and the mixture leaves a lasting trail when the whisk is lifted (this takes about 5 minutes at high speed).
5. Add and whisk in the vanilla extract and pumpkin puree.
6. Sift and add the dry ingredients and fold through quickly and lightly until combined.
7. Pour the mixture into the prepared baking tin and bake for 14 to 15 minutes until the top springs back when gently pressed. Keep a close eye, so as not to over-bake.

Rolling the sponge for ‘memory’

1. Prepare a large sheet of baking paper by liberally sprinkling with caster sugar.
2. Remove the sponge from the oven and loosen any stuck edges with a sharp knife.
3. While it is still hot, carefully flip out the sponge upside-down onto the prepared baking paper.
4. Peel off the baking paper that has protected the cake while cooking and carefully score a line with a knife at one short end (about 2 cm from the edge).
5. Very carefully (and while the cake is still warm) fold the end of the baking paper over the scored sponge and roll as tightly as possible. Make sure to fold the baking paper into the roll, so that it forms a layer between the sponge as it rolls.
6. Turn the roll over to secure and set aside to cool completely. This process will help give the sponge a ‘memory’ and help prevent later cracking.

Cream Cheese Frosting

• While the cake is cooling, make the filling.
• Soften the butter slightly and beat in a medium bowl until smooth and beginning to pale.
• Add and beat in the vanilla (if using).
• Take the cream cheese from the fridge and drain-off any excess liquid.
• Add the cream cheese to the bowl and beat into the butter (preferably with a wooden/firm silicone spoon) until just smooth. Do not over-beat.
• Sift and add the icing sugar about a third at a time and gently mix through. Again, use a wooden/firm silicone spoon to avoid over-beating. If you over-beat, the icing may become liquid, so be very careful.
• Place back in the fridge until ready to use.

Filling and Decorating

• When the sponge is cold, carefully unroll and spread the cream cheese filling evenly across the whole surface.
• Gently re-roll the sponge tightly, to ensure an even swirl.
• Wrap the sponge in baking paper to secure and place in the fridge for an hour to firm up for best cutting (optional).
• Refrigerate until ready to eat. Stores well in the fridge for 3 to 4 days in an airtight container.
• Sprinkle with extra caster sugar for a lovely sparkle when ready to serve.