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Ingredients
| eggs: 3 |
| granulated sugar: 3/4 cup |
| canned pumpkin: 2/3 cup |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 3/4 cup |
| ground cinnamon: 2 tsp |
| baking powder: 1 tsp |
| ground ginger: 1 tsp |
| whole nutmeg: 1/4 tsp |
| whole cloves: 1/4 tsp |
| salt: 1/2 tsp |
| powdered sugar (unsifted): 1 Tbl (divided) |
| powdered sugar (unsifted): 1 cup (divided) |
| low fat cream cheese: 6 oz (cubed) |
| salted butter: 1 tsp |
| vanilla extract: 1/2 tsp |
Lighter Pumpkin Cake Roll
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- 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 inches of edges. Roll up again. Cover and refrigerate for 1 hour before serving.