Gluten Free Pumpkin Roll

Just in time for Thanksgiving!  This Pumpkin Roll is so light and creamy, no one will miss the gluten.  I have seen other recipes for Pumpkin Rolls that call for a cream cheese filling and I am sure that would be very yummy, but after a big Thanksgiving dinner I prefer something not quite as heavy.

  Also...I LOVE whipped cream!  In cream puffs, on waffles, pie, or cake, so many possibilities. Whipped cream is gloriously gluten free!  I make it with honey instead of sugar and then it is almost guilt free!

Gluten Free Pumpkin Roll 

• 4 medium eggs
• 1/2 cup cane sugar or 1 cup white sugar 
• 1 tsp lemon juice
• 2/3 cup puréed pumpkin
• 3/4 cup Gluten Free Flour Blend
• 1/4 cup finely ground flax
• 1 tsp GF baking powder 
• 1 tsp cinnamon 
• 1 tsp ground ginger 
• 1/2 tsp nutmeg 
• 1/2 tsp sea salt 

Filling

• 1 1/2 cups whipping cream 
• 2 Tbsp honey
• 1 tsp GF vanilla 

Beat eggs, sugar and lemon juice on high for 5 minutes.  Mix in pumpkin.  Stir together dry ingredients.  Gently fold dry ingredients into the egg mixture in four additions.  Grease, and spread wax paper on a 10" x 15" pan. Bake at 350 for 10-12 minutes.  While the cake is baking sprinkle a fine layer of powdered sugar onto a tea towel.  When the cake comes out of the oven tip it out onto the tea towel and remove the wax paper.  Immediately, roll the cake into a roll beginning at the narrow end.  Cool on a rack.  To make filling, whip cream until stiff peaks form, then mix in honey and vanilla. When the cake is completely cool unroll, fill with whipped cream, and  re-roll.  Serve immediately or freeze until needed.