Irresistible Pumpkin Roll with Tonomi’s Cassava Flour: A Gluten-Free Delight!

Directions

1. Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.

2. In a large bowl, whisk together the eggs and sugar until light and fluffy. Add the canned pumpkin and vanilla extract, mixing until smooth.

3. In a separate bowl, combine Tonomi’s Cassava Flour, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt. Slowly fold the dry ingredients into the wet mixture until fully combined.

4. Pour the batter into the prepared pan and spread it evenly using a spatula. Bake for 12-15 minutes or until the cake springs back when gently touched.

5. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. This will prevent the cake from sticking when rolling.

6. Once baked, immediately flip the cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper, and while the cake is still warm, roll it tightly in the towel (starting from the short end). Allow it to cool completely while rolled.

7. In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.

8. Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake. Gently roll the cake back up (without the towel) and place it seam-side down.

9. Refrigerate the pumpkin roll for at least 1 hour before slicing. Dust the top with powdered sugar before serving for an extra touch of sweetness.