03/31/2024
Happy Easter from AGS!!
Make it extra special with one of our holiday favorites!
This sweet treat makes to perfect addition to any breakfast, brunch, dessert, or late night craving~
Recipe:
In a stand mixer mix 3 eggs until light and fluffy 5-7 minutes. With the mixer still running- Slowly add in 1 c of sugar about 1/8 c at a time to allow the sugar to dissolve in between and the eggs to stay light and fluffy. Once fully combined- use a spatula and fold into the whipped egg mixture 2 tsp vanilla, 1 tbsp lemon juice & 2/3 c canned pumpkin.
In a small bowl combine- 3/4 c AGS Gluten Free Flour, 1 tsp Xanthum, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon and 1/2 tsp each ginger, nutmeg & cloves. Fold the dry ingredients into the wet just until combined.
Spray an 11x15 pan with no stick spray. Lay down parchment with it hanging over the edges. Pour and spread the batter evenly Bake at 375 for 12-14 min. Immediately remove from the pan by the parchment edges and flip over onto a cooking towel liberally covered with powdered sugar. Gently remove the parchment. Roll the cake up to cool about 30-40 minutes.
Whip 8 oz softened cream cheese, 1/4 c softened butter, 1 tbsp vanilla & 1 c powdered sugar. Unroll the cake gently & spread the cream cheese mix. Reroll the cake. Gently place on a platter, cover and chill!
ENJOY!!
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