Low Fat Pumpkin Roll
Ready In: 25 mins
Serves: 12
Ingredients
CAKE
- 2 teaspoons confectioners' sugar
- 3 large eggs
- 1 cup granulated sugar
- 3⁄4 cup self-rising cake flour
- 2⁄3 cup canned pumpkin puree
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
ICING
- 1 cup confectioners' sugar
- 1 (8 ounce) package neufchatel cheese (low-fat cream cheese)
- 1 teaspoon vanilla
Directions
- Preheat the oven to 325°F.
- Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
- Dust a clean dish towel with 1 teaspoon of the confectioners sugar.
- Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
- Pour into the pan and bake 15 minutes.
- Let cool 5 minutes, then invert onto the dish towel.
- Sprinkle the cake with 1 teaspoon of confectioners sugar, then roll up the cake and towel together, jelly-roll style.
- Let cool.
- Cream the icing ingredients in a large bowl.
- Unroll the cake, spread the icing on top, then reroll the cake without the towel.
- Refrigerate until chilled.
- Sprinkle with the remaining 1 teaspoon of confectioners sugar.
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