joomla counter

 

130w x 130h Gluten-Free Mall for Gluten-Free Foods


Mixes From The Heartland

 

Photobucket


Recipes Of A Cheapskate




Miz Helen’s Country Cottage





Hearth and Soul Hop at A Moderate Life





It's a Keeper



Lark's Country Heart


Nap-Time Creations





The W.H.O.L.E. Gang



MyMeatlessMondays



Gluten Free Global Community








Designed by:
SiteGround web hosting Joomla Templates
Flourless Pumpkin Roll PDF Print E-mail
(45 votes, average 4.02 out of 5)
Sunday, 14 November 2010 00:00

Printable Recipe

6 eggs, room temperature, separated
2/3 cup sugar
1 cup finely ground nuts (I've used walnuts, pecans or hazelnuts)(measured after ground)
2/3 cup canned pumpkin (not pie filling mix)
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon confectioners sugar

Filling
4 tablespoons butter, softened
1 (8 oz) package cream cheese, softened
1 cup confectioners sugar
½ teaspoon vanilla


     Preheat oven to 350°F.
     Lightly grease a 10" X 15" jellyroll pan.  Line with parchment paper (or waxed paper).  Grease parchment paper.  Set aside.
     Beat the egg yolks with the sugar in a medium bowl with an electric mixer on medium speed until thick and lemon colored, about 3 minutes.  Stir in the nuts, pumpkin, cinnamon, ginger and nutmeg.
     Wash and dry the beaters.  Beat the egg whites in a clean, medium bowl with an electric mixer on medium speed , until stiff but not dry.  Gently fold the beaten whites into the yolk mixture.  Transfer batter to prepared pan.  Bake until top springs back after lightly touching, 15-20 minutes.
     Carefully invert the pan onto a smooth, clean kitchen towel sprinkled with 1 tablespoon powdered sugar.   Remove pan and carefully remove parchment paper.  While still hot, carefully roll cake up in the towel, jelly roll style starting with the short side.  Allow to cool completely.

    Prepare filling -
    In a small bowl, beat the cream cheese, butter, 1 cup confectioners sugar and vanilla until smooth and fluffy.
    Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.  Cover and refrigerate for 1 hour before serving.

Serves 10-12


This recipe linked to

Recipes of a Cheapskate

Sumo's Sweet Stuff

11th Heaven's Homemaking Haven

I'm an Organizing Junkie

A Beautiful Mess

Simply Sugar and Gluten Free

Blessed with Grace

Balancing Beauty and Bedlam

All the Small Stuff

It's a Blog Party

A Moderate Life

Fudge Ripple

The Gluten Free Homemaker

Prairie Story

Life as Mom

Gluten Free Feed

Mom Trends

Breast Feeding Moms Unite

Gooseberry Patch

    

 







Sign Up For our Newsletter



Receive HTML?

Like This Site, Tell a Friend!


Search

Webthis site

Search Amazon

Search Now:
Amazon Logo







Gluten Free Blog Roll

Content View Hits : 1509830

Foodie Blogroll