GF Pumpkin Mousse Roll Cake

Pumpkin Mousse Roll Cake (Gluten Free) 4


Pumpkin Mousse Roll Cake

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.

Whisk with cake batter

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.

Making pumpkin mousse roll cake

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. 

Adding notes to a recipe

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!

Pumpkin Mousse Roll Cake

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.

Pumpkin Mousse Roll Cake

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!

Pumpkin Mousse Roll Cake

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! 

GF Pumpkin Mousse Roll Cake

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!

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4 thoughts on “Pumpkin Mousse Roll Cake (Gluten Free)

  • Mary Sardella

    I had the opportunity to enjoy another of Joanne’s delicious creations. Who thought Gluten Free could be so tasty! This is a wonderful cake to enjoy with a cup of tea. Perfect light and balanced flavors.

    • joanne Post author

      Hi Mary, it’s been a steep leaning curve tackling gluten free baking.. but I think I’m getting the hang of it. Thanks for your comment and for taking the time to post!

    • joanne Post author

      Hi Danielle, thanks for your post – the pumpkin mousse was lovely, wasn’t it? I could picture serving it by itself, perhaps layered with some whipped cream, chopped toasted hazelnuts, etc etc…. Great to hear from you again!