Gluten Free Pumpkin Swiss Roll with Pumpkin Spice Gold Milk

This year has been a YEAR already and we’re still a few months away from the dawn of a new one. But this year has also had it’s positive notes – one of which is meeting kindred spirits through baking, both in the activism sphere that allows us to connect and pursue justice and change, and others that focus on bettering our craft and collaborating in new ways that challenge us. We’ve been lucky enough to forge friendships with many new folks, including Erin Creeks of Basil and Beauty who embarked on a food photography journey around the beginning of the shut down and created marvelous dishes, desserts, drinks, smudge sticks, and so many other things that honestly add a bit more joy to a daunting year. After striking up a conversation over Instagram, we decided to figure out this thing called a “collab” that we hear so much about.

This collab was developed over the past few weeks, in the spirit of fall and coziness and things like cake and hot drinks that will undoubtedly play a big role in keeping us sane and hopeful especially as we careen towards the election (VOTE EARLY). So ta dah! Here is our very first collab, and there will be another out next week! We split the work load even Stevens and I developed the recipe for the cake (this lovely gluten free pumpkin swiss roll with cream cheese buttercream and a pumpkin spice glaze) and Erin took on the drink (honestly one of the most incredible beverages I’ve had this year – a pumpkin spice golden milk! – recipe HERE). Honestly, a match made in the kitchen of heaven – warm, cozy, spiced, and perfect for any time of day. Waking up and need an exciting start to the day? We got you. Having a slumpy afternoon? Have another cup and another slice! Need a treat before sleep? You know what to do.

So, in the true spirit of helping each other out – here’s the link again to Erin’s page for the recipe for her incredible pumpkin spice golden milk, and below is the recipe for the pumpkin swiss roll! Stay tuned for another treat + drink pairing out next Wednesday with more fall-inspired goodness. And be sure to check out Erin’s other recipes – we have lots of them on our dinner/lunch/dessert to-try list.

If you’re into pumpkin, try out our pumpkin chocolate chip bundt, or a classic pumpkin pie, or our pumpkin spice madeleines!

Recipe for the Pumpkin Spice Golden Milk here on Basil and Beauty!

Print Recipe

Gluten Free Pumpkin Swiss Roll

This pumpkin Swiss roll, filled with cream cheese buttercream is a perfect pairing with pumpkin spice golden milk!

Prep Time30 minutes mins

Cook Time15 minutes mins

Cooling time45 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: cream cheese, cream cheese frosting, easy, gluten free, pumpkin, pumpkin cake, roll cake, swiss roll, tea, tea cake

Servings: 12 people

Calories: 300kcal

Author: Amelia Farber

Equipment

• 15

Ingredients

For the sponge cake:

• 4 large eggs whites and yolks separated
• 1/4 Cup white sugar
• 1/2 Cup packed brown sugar
• 2/3 Cup canned pumpkin
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp each: ground ginger, nutmeg, cloves, salt
• 2/3 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum, add 3/4 tsp of it now)
• 1/4 Cup arrowroot starch
• 1 tsp baking powder
• 2 Tbsp sifted powdered sugar

For the filling:

• 1 8 oz. package cream cheese
• 1/2 Cup salted butter room temperature
• 2 Tbsp sifted powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp milk or cream

For the glaze:

• 1 1/2 Cups sifted powdered sugar
• 1/2 tsp cinnamon
• 1/8 tsp each: ground ginger, ground nutmeg, ground gloves
• 1/2 tsp vanilla extract
• 1/4 Cup milk
• 2 tsp melted salted butter

Instructions

• Preheat the oven to 375° Fahrenheit. Grease a cookie sheet (17x11x1 inches) and line with parchment paper. Grease the parchment paper and be sure the corners are pushed in; set aside. Separate the eggs into two medium bowls (be sure that the whites are in a clean, dry bowl). Using an electric mixer, beat the egg whites until soft peaks form. Add the white sugar and continue to beat until stiff peaks form, then set aside. Using the same mixer in the other bowl, beat the egg yolks with the brown sugar, vanilla, and pumpkin until fully combined.
• In a separate, smaller bowl, whisk together the dry cake ingredients (flour, starch, baking powder, salt, spices), then dump dry ingredients into the pumpkin batter and use a spatula to fully mix. Fold in the egg whites 1/3 at a time, careful not to deflate the mixture. When blended, pour the batter into the prepared pan and carefully smooth so that it evenly coats the pan. Bake for 13-15 minutes until the sponge cake is firm to the touch.
• Let the cake cool for a few minutes out of the oven, then dampen a kitchen towel and lay it flat on a counter. Lift the parchment paper and cake onto the kitchen towel, and dust the cake with powdered sugar. Roll the entire thing up, towel and all, from short end to short end, and let the cake sit, rolled, until completely cool. This will form the cake into a spiral which will make it easier to roll once you fill it.
• While the cake is cooling, make the filling. In a large bowl, using the electric mixer, beat together the room temperature butter, cream cheeses, powdered sugar, and vanilla until blended. Add the milk and beat until you have a slightly thinner consistency.
• Once the cake is cool, carefully unroll and, using a spatula or a butter knife, spread the cream cheese filling evenly over the entire cake. Then carefully roll the cake back up in a tight spiral. Chill cake in freezer to firm up/hold it's shape for about 30 minutes.
• While cake is chilling, make the glaze. In a small bowl, combine all of the glaze ingredients at once and whisk together until smooth and combined. Remove cake from freezer and plate. Spoon or drizzle the glaze over the rolled cake, then serve! The cake can be stored in the fridge before serving, but we recommend serving soon after cake is complete!

Tag @sisterssansgluten and @basilandbeauty on Instagram if you snap a photo of your cake and golden milk!

Food photography and styling by Amelia Farber