Pumpkin Cake Roll

By carmen-2

tasteofhome.com

October 27, 2012

Ingredients

• 3 eggs
• 3/4 cup sugar
• 2/3 cup canned pumpkin
• 1/2 teaspoon almond extract
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 tablespoon plus 1 cup confectioners' sugar, divided
• 6 ounces reduced-fat cream cheese, cubed
• 1 teaspoon butter
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.

Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.

Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Yield: 12 servings.

YIELD: 12 servings | PREP TIME: 25 min | COOK TIME: 15 min

1 slice equals 182 calories, 5 g fat (3 g saturated fat), 64 mg cholesterol, 212 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, ½ fat. Originally published as Pumpkin Cake Roll in Healthy Cooking October/November 2008, p66