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Gluten-Free Pumpkin Roll Recipe

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Servings: 12
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Ingredients

Cost per serving $0.71 view details

Directions

  1. In mixing bow,l beat eggs for several minutes. Add sugar and mix until light in color.
  2. Add the pumpkin and
  3. mix until blended.
  4. In a small bowl combine the dry ingredients,add it to pumpkin mixture. Mix it until just blended.
  5. Pour batter into a sprayed jelly roll pan.Spread out the batter to the edges of the pan. Sprinkle the finely chopped walnuts on top. bake at 375 degrees for around 10 minutes.Let cool in pan on a wire rack for 10 minutes. Turn the cake onto a towel that has been sprinkled with powdered sugar,walnut side down. Roll the cake and towel lengthwise. Leave it to cool. Combine the filling and beat until smooth. Unroll the cake and spread the filling over.Roll the cake back up without towel this time. Wrap in plastic wrap and refrigerate at least one hour before serving.When ready to serve,unwrap and slice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 68g
Recipe makes 12 servings
Calories 229  
Calories from Fat 125 55%
Total Fat 14.31g 18%
Saturated Fat 6.7g 27%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 209mg 9%
Potassium 87mg 2%
Total Carbs 23.27g 6%
Dietary Fiber 0.4g 1%
Sugars 21.97g 15%
Protein 3.29g 5%
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