Gluten-free Pumpkin Swiss Roll
Packed full of autumnal flavours, this lightly spiced Swiss Roll will fast become a seasonal favourite in your household! You can used tinned pumpkin puree or roast the pumpkin yourself, we'll show...
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Cooking tools:
- Hand mixer
- Food processor
- Roasting pan
- Sifter
- Offset spatula
- Kitchen scale
- Oven
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Kitchen towel
- Measuring spoon
- Saucepan
- Wooden spoon
- Refrigerator
Ingredients
- one pumpkin or squash
- 120g gluten-free self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 4 eggs
- 120g soft light brown sugar
- 200g pumpkin puree
- Icing sugar (for dusting)
- 4 medium egg whites
- 180g soft light brown sugar
- 250g salted butter, softened
- ½ tbs caster sugar mixed with ½ tsp cinnamon
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