Einkorn Pumpkin Cake Roll

• Produce

  • 2/3 cup Pumpkin puree, canned

• Refrigerated

  • 1 Egg white
  • 3 Eggs

• Baking & Spices

  • 3/4 cup All-purpose einkorn flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Coconut sugar
  • 1 1/4 cup Powdered sugar
  • 1 tsp Pumpkin pie spice
  • 3/8 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Heavy cream
  • 8 oz Mascarpone cream

• Beer, Wine & Liquor

  • 3 tbsp Rum

Found on savorthebest.com

Description

Ingredients

• ¾ cup all purpose einkorn flour (90 grams)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 3 eggs (room temperature)
• 1 egg white
• 1 cup coconut sugar (200 grams)
• 1 teaspoon vanilla extract
• ⅔ cup canned pumpkin puree (150 grams)
• ¼ cup powdered sugar (use this to roll the cake up with a towel)
• 8 ounces mascarpone cream
• 1 cup powdered sugar
• ⅛ teaspoon salt
• 3 tablespoons rum (or 1½ teaspoons rum extract)
• 1 cup heavy cream

Directions

• Preheat the oven to 375° F
• Spray a 15 X 10 inch jelly roll pan with non-stick spray. Line the pan with parchment paper then spray the parchment paper with non-stick spray.
• Place a mesh strainer over a bowl and place the flour, baking powder, baking soda, pumpkin pie spice and salt into the strainer and sift into the bowl. Sifting the dry ingredients will ensure that any lumps will be removed from the einkorn flour which tends to clump easily.
• Combine the eggs, egg white and coconut sugar in a large mixing bowl and beat until thick, about 3 minutes. Beat in vanilla extract and pumpkin puree. Fold in flour mixture until well combined. Spread evenly into the prepared jelly roll pan.
• Bake for 11 to 14 minutes until the cake springs back when touched.
• Immediately run a knife along the edge of the pan to loosen the cake from the pan.
• Dust the top of the cake with confectioners sugar and place a kitchen towel over the sugar. Place a baking sheet or plastic cutting board over the towel and flip the cake over so the bottom of the cake is on top.
• Gently peel off the parchment paper and roll the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• In a stand mixer, fitted with a whisk attachment, add the mascarpone cream, powdered sugar, salt and rum. Whisk together just briefly until smooth. Stop the motor and scrape down the sides and bottom of the bowl. With the mixing speed on low, add the heavy cream and slowly raise the speed and beat until the mixture is thick and creamy and has formed firm peaks.
• Unroll cake. Spread the mascarpone cream evenly over cake to within 1 inch of edges. Roll up again and place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Sprinkle with powdered sugar before serving. Store in the refrigerator. Yield: 10-12 servings.