This gluten free roll cake recipe has been on my ‘to make list’ for some time, and having recently made easy spiced pumpkin mousse I had the perfect opportunity to give it a try, and put the two together. The end result was most satisfying; as enjoyable as any cake I’ve ever made, and a winning combination of flavours and textures.
No one will be able to tell this Pumpkin Mousse Roll Cake is gluten free. Light and airy from the long beating of the eggs, it has all the characteristics of any sponge cake. Using a stand mixer makes this lovely recipe from the Company’s Coming Gluten-free Baking cookbook effortless. If you don’t have a stand mixer, use an electric hand mixer.
While making the recipe, instinct kicked in and was telling me alter some things in the preparation – leading me to make notes right in the cookbook! Usually a no-no for me. Culinary training told me to not just beat, but whip the eggs, which is standard for this type of recipe. It also told me to sift in the dry ingredients before folding, again typical for this type of cake.
No longer having a roll cake pan (where did that go…?) I used a 10″ x 15″ baking sheet, making sure there was enough ‘height’ in the excess parchment paper allowing for the cake to rise – and not just spill over the sides into a white-hot oven mess!
Spread the filling evenly, remembering to leave the space along one of the longer ends. Looking at these photos, I’m now thinking how good a peanut butter mousse would be, perhaps with some chocolate icing, or drizzle – maybe both! Truth be told, another half cup of filling wouldn’t go amiss either.
If a little of the cake has stuck when peeling off the parchment, don’t sweat it. Cracks are also normal, and icing sugar sifted over is a pretty cover up. You could also use a blanket of any soft icing. Just don’t make it too heavy or it might collapse!
The filling never seems to entirely get to the very ends. By cutting a bit off each end you’ll solve that problem, give it a nice finish, and give yourself a cook’s treat!
Pumpkin Mousse Roll Cake is everything you want in a gluten free cake. Effortless to make using a stand mixer, it’s also great to feed a crowd, and can easily be altered with fillings from lemon mousse to flavoured whipped cream!
- 3/4 cup potato starch
- 1/4 cup tapioca starch
- 2 tablespoons white rice flour
- 3/4 tablespoon gluten free baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 6 large eggs, at room temperature
- 1 1/8 cups sugar
- 1 1/2 teaspoon vanilla
- 2 - 2 1/2 cups of mousse, curd, flavoured whipped cream, etc
- Preheat oven to 350° and line a jelly roll pan with parchment, leaving some coming up on all sides. If you don’t have a jelly roll pan, use a 10” x 15” baking sheet with sides, but hold back about a cup of the batter. (Bake in something smaller - even lined muffins cups!)
- Combine all dry (first 6) ingredients together, and set aside.
- In a large bowl, using a stand mixer if you have one, whisk eggs for about 10 minutes, until very fluffy.
- Add sugar very slowly, beating after each addition. Add vanilla.
- Sift in the dry ingredients, a third at a time, lightly folding until all is combined.
- Pour batter into prepared baking pan and bake for 12 - 15 minutes, until golden and springs back when touched.
- Let the cake cool slightly in the pan, then invert onto a clean kitchen towel that has been lightly dusted with icing sugar. Carefully peel off the parchment paper, roll up the cake in the towel, and let it cool.
- Unroll the cooled cake (don’t worry if some cracks happen). Spread the filing out evenly, leaving about a 1” border on one the longest ends. Carefully, roll up the cake towards the direction of the 1” border, ending up with the seam side down.
- Decorate by sifting icing sugar over the top.