LOW-FAT PUMPKIN CAKE ROLL
Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave-and no one has to know just how easy it was! -Heidi Reinhard, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-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.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
abbrish memon
[email protected]This cake was a bit too sweet for my taste, but overall it was still good.
Suman Shivan shiv Prasad
[email protected]I'm so glad I tried this recipe. It's now my go-to pumpkin cake recipe.
Sawar Khan
[email protected]This cake is perfect for fall. It's moist, flavorful, and has just the right amount of sweetness.
Fawad Hussain
[email protected]I would definitely make this cake again. It was a hit with my family and friends.
Kathy Hancock
[email protected]This was a great recipe! The cake was moist and fluffy, and the cream cheese filling was delicious.
Laurel Paradise
[email protected]I'm not a big fan of pumpkin, but this cake was actually really good. The cream cheese filling was the perfect balance to the pumpkin flavor.
Teena Butler
[email protected]This cake is so delicious! I'll definitely be making it again.
Shireen Marthinus
[email protected]I made this cake for my family and they loved it! It was a big hit.
Josh siago
[email protected]This pumpkin cake roll is amazing! The cake is moist and flavorful, and the cream cheese filling is rich and creamy. It's the perfect fall dessert.
Zain Bhai
[email protected]I love this recipe! It's so easy to make and the cake always turns out perfect. I've made it several times now and it's always a hit.
Missle Npanama
[email protected]This was my first time making a pumpkin cake roll and it came out beautifully! The instructions were easy to follow and the cake turned out moist and fluffy. The cream cheese filling was delicious and added a nice touch of sweetness.
mudasir majeed
[email protected]I've made this pumpkin cake roll several times now and it always turns out perfect. It's so easy to make and it's always a crowd-pleaser.
Tyger's Den
[email protected]This pumpkin cake roll was a hit at my Thanksgiving party! It was moist, flavorful, and not too sweet. The cream cheese filling was the perfect complement to the pumpkin cake. I will definitely be making this again.