Einkorn Pumpkin Cake Roll by Savor the Best – Einkorn.com

Ingredients

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• 3/4 cup Einkorn All Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Salt
• 3 Eggs Room Temperature
• 1 Egg White
• 1 cup Coconut sugar
• 1 teaspoon Vanilla Extract
• 2/3 cup Canned Pumpkin Puree
• 1/4 cup Powdered Sugar Use this to roll the cake up with a towel
• 8 ounce Mascarpone Cream
• 1 cup Powdered Sugar
• 1/8 teaspoon Salt
• 3 tablespoons Rum Or 1 1/2 tsps of Rum Extract
• 1 cup Heavy Cream
• 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.
• 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.
• 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.