Gluten-Free Pumpkin Cake Roll

Ingredients

Cake:

3 eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
1/4 cup cornstarch
1/4 cup tapioca flour
1/4 cup white rice flour
1 teaspoon xanthan gum
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Filling:

1 cup powdered sugar
8 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Instructions

In a large mixer bowl beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. In a small mixing bowl, stir together the dry ingredients. Fold the dry ingredients into the pumpkin mixture. Spread into a 15“x10“x1” baking pan that has been lined with parchment paper that has been sprayed with non stick cooking spray. Bake in a 375 degree oven for 15 minutes, or until the cake springs back when you touch it.

Turn out on to a towel that has been dusted with powdered sugar. At the narrow end, roll towel and cake into a roll. Cool completely.

Combine filling ingredients, beat until smooth. Unroll the cake, remove towel and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in plastic wrap or place on a plate and chill. Slice and serve.