Lighter Pumpkin Cake Roll

Submitted by jessi_mcg

"There are a number of pumpkin cake rolls here on Zaar, but I feel okay adding this one as it is a bit more diet-friendly than others listed here. The recipe comes from the November 2008 issue of Healthy Cooking magazine, and was submitted by Heidi Reinhard of Montpelier, IN. She suggests that "for a frozen dessert, replace the filling with reduced-fat vanilla ice cream." I have only made it with the cream cheese filling, but I imagine that would be delicious! The nutmeg and cloves are my additions; I didn't measure when I added them so I'm making an assumption. You can add or omit them to your tastes."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 12

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
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄2 teaspoon salt
• 1 tablespoon confectioners' sugar, divided
• 1 cup confectioners' sugar, divided
• 6 ounces reduced-fat cream cheese, cubed
• 1 teaspoon butter
• 1⁄2 teaspoon vanilla extract

directions

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.
2. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract.
3. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
4. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
5. 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.
6. For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
7. Unroll cake; spread filling evenly over cake to within 1/2 inches of edges. Roll up again. Cover and refrigerate for 1 hour before serving.