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Flourless Pumpkin Spice Roll Cake with Cream Cheese Filling Recipe

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4.5 from 121 reviews

This Flourless Pumpkin Spice Roll Cake with Cream Cheese Filling is a light and airy dessert perfect for the fall season. Featuring a delicate pumpkin-flavored meringue cake rolled with a creamy, sweetened cream cheese and coconut milk filling, this cake offers a gluten-free alternative with warm autumn spices. It’s elegantly simple, with a soft texture and a delightful balance of spice and sweetness, ideal for festive gatherings or cozy treats.

Ingredients

Scale

For the Cake:

  • 5 large egg whites (room temperature, 190g)
  • 1/4 cup light brown sugar (50g)
  • 1/2 tsp cream of tartar (optional)
  • 5 large egg yolks (73g)
  • 2 Tbsp light brown sugar (25g)
  • 1/4 cup heavy cream (heated for 40 seconds, 56g)
  • 1/3 cup cornstarch (43g)
  • 2 tsp pumpkin pie spice or cinnamon powder
  • 1/2 cup pumpkin puree (from can, 122g)

For the Filling:

  • 1 2/3 cups heavy cream (cold, 397g)
  • 1/3 cup sweetened condensed coconut milk (or sugar of choice)
  • 4 oz low fat cream cheese (room temperature)
  • 1 tsp vanilla extract (optional, for flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 340°F (170°C). Line a 13×18-inch (33×46 cm) sheet pan with parchment paper, allowing the paper to extend over the edges for easy removal.
  2. Prepare the Meringue: In the bowl of a stand mixer, add the room temperature egg whites and cream of tartar if using. Start whisking at low speed, gradually increasing to high as whites become frothy. Gradually add 1/4 cup light brown sugar while whipping until stiff, glossy peaks form; this takes several minutes.
  3. Prepare the Egg Yolk Mixture: In a separate bowl, combine the egg yolks and 2 tablespoons light brown sugar. Whip using a hand blender until pale and slightly thickened. Heat the heavy cream in the microwave for 40 seconds until just boiling, then slowly pour it into the yolk mixture while blending continuously to avoid cooking the eggs.
  4. Add Dry Ingredients and Pumpkin: Sift cornstarch and pumpkin pie spice over the egg yolk mixture and blend until smooth. Mix in the pumpkin puree thoroughly.
  5. Combine Mixtures: Gently fold the egg yolk mixture into the meringue with a wide spatula, careful not to deflate the airy meringue.
  6. Bake the Cake: Pour the batter into the prepared sheet pan, spreading evenly. Bake for 17-20 minutes until set and lightly golden on top. Remove and let cool completely.
  7. Prepare the Filling: In a clean bowl, combine cold heavy cream, cream cheese, and sweetened condensed coconut milk. Add vanilla extract if desired. Whip the mixture until stiff peaks form. Adjust sweetness to taste, starting with 1/4 cup sugar if substituting.
  8. Flip the Cake: Place another sheet pan or parchment-lined board on top of the cooled cake, then invert both together. Carefully peel off the original parchment paper.
  9. Assemble the Cake: Spread the whipped cream cheese filling evenly over the cake surface. Carefully roll the cake into a cylinder shape, using the parchment to assist.
  10. Chill the Cake: Refrigerate the rolled cake for at least 1 hour to meld flavors and set shape.
  11. Serve and Store: Slice the cake into 10-12 servings. Store refrigerated wrapped tightly or in an airtight container. For longer storage, freeze wrapped well and thaw overnight in the refrigerator before serving.

Notes

  • Cream of tartar is optional but helps stabilize the egg whites for a more stable meringue.
  • Use room temperature eggs for better volume and texture in the meringue.
  • If sweetened condensed coconut milk isn’t available, regular sweetened condensed milk or sugar can be substituted to adjust sweetness.
  • Be gentle when folding mixtures to maintain the light, airy texture.
  • Allow the cake to cool completely before flipping to prevent cracking.
  • This recipe is naturally gluten-free due to the absence of flour, using cornstarch instead.
  • For best results when rolling, use a clean, damp kitchen towel to help shape the cake if needed.

Keywords: Pumpkin Roll, Flourless Cake, Pumpkin Spice Dessert, Cream Cheese Filling, Gluten Free Pumpkin Cake

Find it online: https://todayquickmeals.com/flourless-pumpkin-spice-roll-cake-with-cream-cheese-filling-recipe/