pumpkin cream Swiss roll

Directions

• Prepare a baking sheet by coating with coconut oil, lining completely with parchment paper then coating with more coconut oil. We used a 16¼” x 11½” sized baking sheet, which bakes up into a cake about 15″x10 ½”.
• Lay another piece of parchment paper (about 3″ longer than your baking sheet) down on a flat surface and dust with approximately 1 tablespoon cocoa powder. You will invert the warm cake onto this once it’s done baking. The dusted cocoa powder keeps it from sticking to the parchment as it cools.
• Preheat oven to 425°
• Melt butter first so it can cool slightly while you mix up the cake batter.
• In a small bowl add cassava flour, cocoa powder and salt, stir to combine and set aside.
• In a stand mixer, add eggs, egg yolks and maple sugar. Whip on medium high for about 2 minutes. Increase speed to high and whip for an additional 2-4 minutes or until mixture is pale and thicker.
• Remove the mixing bowl from the mixer and, using a fine mesh sieve, sift dry ingredients onto the top of the egg mixture a third at a time, folding carefully with a rubber spatula to combine before adding the next third. Repeat until all dry ingredients are incorporated.
• Return bowl to stand and while mixing on low, pour the butter down the side of the bowl until combined. Remove bowl from stand, fold slowly with spatula to make sure all the butter is fully incorporated. Pour onto the prepared baking sheet and place in a preheated oven.
• Bake for 3 minutes, carefully rotate the pan and bake for an additional 3-4 minutes or until the center is springy.
• Remove from the oven and carefully invert onto parchment dusted with cocoa and peel off the parchment paper it was baked in. While warm, carefully roll cake and parchment from one short end to the other. This will provide some “muscle memory” once it’s cooled and make for a better roll once it’s filled. Place in the refrigerator and let cool completely.
• While the roll cools, prepare filling by combining whipped cream, pumpkin puree, pumpkin pie spice and salt in a small bowl and mixing until well combined. Place the cooled roll on a flat surface, carefully unroll and spread your filling evenly over the cake, leaving a one inch border around all the edges. Sprinkle with chocolate if using. Roll cake carefully back up (not too tight or you’ll press the filling out as you roll) WITHOUT parchment this time. If you want a clean edge, cut off about ½“ on each end then carefully place on a serving platter.
• Make the pumpkin glaze by placing all ingredients in a small bowl and stir until the mixture is smooth. Add more powdered sugar or milk to get it to a nice consistency. Pour or drizzle over roll and sprinkle with shaved chocolate if using. To allow the filling to set up a bit, place in the refrigerator until ready to serve.