Einkorn Pumpkin Cake Roll by Savor the Best
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Pumpkin Cake Roll by Savor the Best
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
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SERVINGS: 10
Description
Ooooh yes. Who doesn't love a good pumpkin roll? Especially this one by Savor the Best starring einkorn!
SCALE
Ingredients
Cake
- 3/4 cup Einkorn All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt
- 3 Eggs Room Temperature
- 1 Egg White
- 1 cup Coconut sugar
- 1 teaspoon Vanilla Extract
- 2/3 cup Canned Pumpkin Puree
- 1/4 cup Powdered Sugar Use this to roll the cake up with a towel
Filling
- 8 ounce Mascarpone Cream
- 1 cup Powdered Sugar
- 1/8 teaspoon Salt
- 3 tablespoon Rum Or 1 1/2 tsps of Rum Extract
- 1 cup Heavy Cream
Instructions
This recipe and photo are courtesy of Dahn and Pat from Savor the Best and includes some helpful notes straight from the source!
For the cake
- Preheat the oven to 375° F
- Spray a 15 X 10 inch jelly roll pan with non-stick spray. Line the pan with parchment paper then spray the parchment paper with non-stick spray.
- Place a mesh strainer over a bowl and place the flour, baking powder, baking soda, pumpkin pie spice and salt into the strainer and sift into the bowl. Sifting the dry ingredients will ensure that any lumps will be removed from the einkorn flour which tends to clump easily.
- Combine the eggs, egg white and coconut sugar in a large mixing bowl and beat until thick, about 3 minutes. Beat in vanilla extract and pumpkin puree. Fold in flour mixture until well combined. Spread evenly into the prepared jelly roll pan.
- Bake for 11 to 14 minutes until the cake springs back when touched.
- Immediately run a knife along the edge of the pan to loosen the cake from the pan.
- Dust the top of the cake with confectioner's sugar and place a kitchen towel over the sugar. Place a baking sheet or plastic cutting board over the towel and flip the cake over so the bottom of the cake is on top.
- Gently peel off the parchment paper and roll the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For the filling/frosting:
- In a stand mixer, fitted with a whisk attachment, add the mascarpone cream, powdered sugar, salt and rum. Whisk together just briefly until smooth. Stop the motor and scrape down the sides and bottom of the bowl. With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.
To assemble the cake roll:
- Unroll cake. Spread the mascarpone cream evenly over cake to within 1 inch of edges. Roll up again and place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Sprinkle with powdered sugar before serving. Store in the refrigerator. Yield: 10-12 servings.
* You can substitute brown sugar for the coconut sugar. * Rolling the cake up while it is still warm is an important step to ensuring success with the cake roll. It will roll very easy while it is still warm then once it cools and is unrolled and covered with the filling, it will 'remember' its shape and re-roll without any trouble.
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3 thoughts on “Einkorn Pumpkin Cake Roll by Savor the Best”
This was fantastic! Have made it a couple of times and plan to do so again. Thank you!
Can this roll be frozen?
Hi Judy, we haven’t attempted that yet. If you try it, be sure to let us know how it goes!