Pumpkin Roll (Gluten Free!)

Ingredients

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 1/8 cup cornstarch
• 1/8 cup soy flour
• 1/4 cup tapioca flour
• 1/4 cup rice flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Directions

1. 1

   Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.

2. 2

   Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes.

3. 3

   Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.

4. 4

   Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.

5. 5

   Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.