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Gnome Log Cake – Pumpkin Roll Cake Recipe

Gnome Log Cake – Pumpkin Roll Cake Recipe
- 3 eggs, separated
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt

- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- Additional confectioners' sugar, optional

Directions: – adjusted from original to incorporate use of the Lekue swiss roll kit
1. Place the Lekue baking sheet on an oven rack before spreading batter. This will support the baking sheet. If using the baking sheet for the first time – wash and dry by hand and lightly grease the pan the first few times you use it.

2. Preheat oven to 375°.

3. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

4. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared Lekue baking sheet.

5. Place the rack with the baking sheet in the preheated oven.

6. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Remove from the oven and allow to cool for at a minimum of 5 minutes.

7. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread filling evenly to within 1/2 in. of edges.

8. Roll the cake using the baking sheet in a forward motion – see image for reference.

9. Cut the cakes ends off and, place it on a serving platter, and leave to cool in the fridge.

10. Dust with confectioners' sugar if desired. Yield: 10 servings.

Recipe Courtesy of

Decorating the Cake:

In advance of assembling this cake, create the chocolate door and ferns by piping chocolate or candy melts onto parchment. TIP: Do not use a metal tip to pipe décor; the metal will chill the chocolate too quickly and may plug the tip. Allow these pieces to set up.

1. Fashion a cake roll using your favorite recipe, or buy two commercially-prepared cake rolls. If using premade, cut the second roll into four pieces and use for the top cake "branch"; save the remaining pieces for additional log cakes.

2. Use icing to attach the top "branch" slice to the main roll.

3. Use chocolate icing in a #22 star tip to accentuate the doorway and create a doormat, as shown.

4. Use chocolate icing to attach the dark chocolate door, slightly ajar.

5. Use chocolate icing to attach decorations – Gnomes and mushroom stools

6. If desired, finish with a sprinkling of powdered sugar, to affect a snowy appearance.

Decorating idea by Charra Jarosz – source: Lucks Food Decorating Company –

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