Name: Flourless Pumpkin Spice Roll Cake with Cream Cheese Filling Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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, 56g); 1/3 cup cornstarch (43g); 2 tsp pumpkin pie spice (or cinnamon powder); 1/2 cup pumpkin puree (from can, 122g); 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)

Ingredients

5 large egg whites (room temperature, 190g)

1/4 cup light brown sugar (50g)

1/2 tsp cream of tartar (optional, helps speed up egg whipping)

5 large egg yolks (73g)

2 Tbsp light brown sugar (25g)

1/4 cup heavy cream (heated, 56g)

1/3 cup cornstarch (43g)

2 tsp pumpkin pie spice or cinnamon powder

1/2 cup pumpkin puree (canned, 122g)

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

Step 1: Preheat your oven to 340°F (170°C). Line a 13×18-inch (33×46 cm) sheet pan with parchment paper, making sure it extends slightly over the edges for easy removal.

Step 2: In a stand mixer bowl, add the room temperature egg whites and cream of tartar if using. Whip at low speed gradually increasing to high until frothy.

Step 3: While whipping, slowly add 1/4 cup light brown sugar until stiff, glossy peaks form.

Step 4: In a separate bowl, whisk together the egg yolks and 2 tablespoons light brown sugar with a hand blender until pale and slightly thickened.

Step 5: Heat 1/4 cup heavy cream in the microwave for 40 seconds until just boiling.

Step 6: Gradually pour the hot cream into the egg yolk mixture, stirring constantly to prevent cooking the eggs.

Step 7: Sift cornstarch and pumpkin pie spice over the yolk mixture and blend until smooth. Stir in the pumpkin puree.

Step 8: Gently fold the yolk mixture into the meringue with a spatula, taking care not to deflate the batter.

Step 9: Pour the batter onto the prepared pan and spread evenly to the corners.

Step 10: Bake for 17-20 minutes until set and lightly golden. Let the cake cool completely in the pan.

Step 11: For the filling, combine cold heavy cream, cream cheese, and sweetened condensed coconut milk (or sugar) in a bowl. Add vanilla extract if using.

Step 12: Whip the cream mixture until stiff peaks form. Adjust sweetness by tasting and adding more sugar if desired.

Step 13: Place another sheet pan or parchment-lined board upside down over the cake. Flip both pans together and carefully peel off the original parchment paper.

Step 14: Spread the cream cheese filling evenly over the entire cake surface.

Step 15: Roll the cake gently into a cylinder shape starting from one edge.

Step 16: Refrigerate the rolled cake for at least one hour before serving to let flavors meld.

Step 17: Slice into 10-12 servings, serve, and enjoy!

Tips & Variations

Use cream of tartar for more stable egg whites, but it’s optional if you don’t have it.

Substitute pumpkin pie spice with cinnamon and a pinch of nutmeg if preferred.

Try sweetened condensed coconut milk for a dairy-free option in the filling.

For extra moisture, brush the cooled cake with a little spiced syrup before adding filling.

FAQs

Can I make this cake gluten-free?

Yes, this cake is naturally gluten-free as it uses cornstarch instead of flour. Just ensure your pumpkin pie spice and other ingredients are gluten-free certified.

Can I prepare this cake ahead of time?

Absolutely. You can make the cake and filling separately, storing them in the fridge overnight. Assemble and roll the cake just before serving for the freshest texture.