Pumpkin is a fall time favorite. Teff flour pairs well with pumpkin and oat flour in this quintessential autumn pumpkin roll recipe. Varying flavors and textures come through from the contrast of the pumpkin spice cake and rich cream cheese frosting.
Prep Time: 45 mins | Cook Time: 13-15 mins | Rest Time: 30 mins
An offset spatula can be helpful when leveling the batter and the frosting
To avoid cracking make sure to not over cook your cake and rotate as needed so it cooks evenly. Also make sure you don’t roll too tight when you are using the tea towel.
Flip cake upside down on to the tea towel, then with the towel on the bottom start to roll slowly. Powdered sugar helps with getting the cake to not stick, so make sure to use generously on both sides before rolling with the tea towel. Once you have rolled, the outside of the roll will be what was originally the top of the cake while baking.
When rerolling the cake be sure to roll it the same direction as before. The inside of the roll should be the same as it was the first time you rolled it. Be very gentle when rolling the cake and wrapping it.
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.
