Can you believe November is already here? This year has flown by like crazy. At the beginning of this year we were getting ready for my husbands baseball season. We went to Florida for a couple months, New York for a few months, and then back home to San Diego. Now we’ve been back for almost 2 months and the holidays are almost here!
This is the beginning of one of my favorite times of the year. I love this time because of the food, the family gatherings, and the just the fun and happy atmosphere that is in the air.
Having such a large passion for food, it only makes sense that the food during this time of year is one of my favorites. Soups, butternut squash, pears, warm pies – I love them all. I have already been enjoying these fall foods and the season just began!
Of course one of the most fall-flavored foods is pumpkin. I’ve baked a few pumpkin treats for you already and I hope I haven’t worn you out on pumpkin! This is the best time of year to bake (and cook!) with pumpkin and I’m not stopping now. There is so much that you can do with pumpkin and I want to show you as many different possibilities. I don’t want you to think you can only make pumpkin pie; there is so much more!
Here I made a pumpkin roulade. A roulade is just a thinner cake that is rolled up with some type of filing inside. It’s easy to make with a stunning presentation. It might seem difficult to make a “rolled up” cake, but it’s not that bad – trust me! You just need to be careful (while rolling up the cake) and patient (while waiting for the cake to cool), and that’s it. No special equipment needed. No special technique.
This pumpkin cake recipe is gluten free. Baking gluten can sometimes be difficult because the lack of gluten makes is hard for the cakes to rise. However, a roulade cake is meant to be thin so it works perfectly as gluten free. If you aren’t gluten free, or don’t know someone who is, don’t feel like you can’t make this recipe. All you need to do is substitute normal all-purpose flour for the gluten free flour in the recipe. The result will be just as delicious.
I filled the pumpkin cake with a vanilla bean swiss meringue buttercream. The buttercream is silky and smooth and goes perfectly with the sponge cake. And the flecks of vanilla bean add great flavor and a lovely appearance.
Eating this roulade cake is not only delicious but also fun to eat. It’s a nice change to eat your cake when it’s shaped like a circle, instead of the normal cupcake or slice of cake.
Have fun making (and eating) this delicious roulade cake :)!
Pumpkin Sponge Cake Roulade with Vanilla Bean Swiss Meringue Buttercream Filling (Gluten Free)
For Printable Recipe, Click here!
Makes: 1 Roulade, about 12 inches long
Pumpkin Sponge Cake Roulade
¾ All Purpose Gluten-Free Flour Mix (I use King Arthur Flour brand, any brand should work but I like this brand the best)
½ tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Ground Cinnamon
½ tsp. Ground Ginger
½ tsp. Salt
¼ tsp. Ground Nutmeg
1 cup Sugar
1 cup Pumpkin Puree
Large dish towel, with no grooves
¼ cup Powdered Sugar, for the surface
Vanilla Bean Swiss Meringue Buttercream
5 Egg Whites
1 cup Sugar
Pinch of Salt
2 cups (4 sticks) Unsalted Butter, Softened
1 tsp. Vanilla Bean Paste (or the beans from 1-2 vanilla bean pods, or 2 tsp. pure vanilla extract)
To make the cake, preheat the oven to 350 degrees. Line a jelly roll pan (you can also use a large baking sheet with sides) with parchment paper. Set aside.
In a medium bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Set aside.
In the bowl of a stand mixer, beat together the sugar and eggs until they are pale yellow in color, about 5 minutes. Add the pumpkin and mix until incorporated. With the mixer running on low speed, gradually add the flour mixture and mix until smooth and fully incorporated.
Pour the batter into the prepared jelly roll pan. Smooth the batter so it is flat and even and reaches to the sides of the pans. Bake the cake until it is lightly golden on the top and it springs back after touching it, about 15-20 minutes. The cake will not rise a lot.
While the cake is baking, lay out the dish towel on a flat surface. Sprinkle the towel with the ¼ cup of powdered sugar. Leave alone until the cake comes out the oven.
When the cake is done baking, immediately remove it from the pan and flip it face down onto the prepared dish towel. The cake will be hot, so be careful. Peel off the parchment paper from the cake.
Immediately begin to roll up the cake. Fold one end of the towel over the side of the cake, and then continue to roll up the cake from that end until you have rolled it up completely and no cake is exposed. Let the cake cool completely rolled up, about 1-2 hours.
While the cake is cooling, make the swiss meringue buttercream frosting. In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Place the bowl over a pot of simmering water. Whisk constantly (I use a hand mixer) until the sugar is dissolved and the mixture reaches about 150 degrees F.
Take the bowl and attach it your mixture, fitted with the whisk attachment. Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes. At this point the mixture will be thickened and white.
With the mixer on low speed, add the butter, 2 tablespoon as a time. Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together. Remove the whisk attachment and replace with the beater attachment. Beat until the buttercream comes together fully and is smooth. This can take time, sometimes 2 minutes, and sometimes up to 10 minutes. Don’t worry if you think you did something wrong, it will come together and create a smooth and creamy buttercream.
Once the buttercream is silky and smooth, mix in the vanilla.
To assemble the cake, carefully unroll the cake. Spread an even layer of the buttercream on the surface of the cake. Roll the cake back up, leaving the towel behind. Place the cake on a serving dish, with the seam-side down. If you would like, you can sprinkle some powered sugar on top of the cake. Slice, serve, and enjoy :)!