Low Fat Pumpkin Roll

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READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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