Low-fat Mexican Pumpkin Cake Roll

Ingrients & Directions CAKE 1/2 c All-purpose flour 3/4 c Canned pumpkin puree 1 ts Ground cinnamon 1 ts Vanilla 1/2 ts Nutmeg 6 Egg whites 1/4 ts Salt 1/4 ts Cream of Tartar 4 Egg yolks Icing sugar; for rolling 3/4 c Granulated sugar; divided -SAUCE- 7 oz Low-fat […]

Ingrients & Directions


CAKE
1/2 c All-purpose flour 3/4 c Canned pumpkin puree
1 ts Ground cinnamon 1 ts Vanilla
1/2 ts Nutmeg 6 Egg whites
1/4 ts Salt 1/4 ts Cream of Tartar
4 Egg yolks Icing sugar; for rolling
3/4 c Granulated sugar; divided

-SAUCE-
7 oz Low-fat sweetened condensed 1/4 ts Ground cinnamon
-Milk 1/4 ts Vanilla
2 tb Cocoa

FILLING
8 oz Lite cream cheese; room temp 1 ts Orange zest; grated
1/4 c Icing sugar 1 ts Vanilla

GARNISH
Orange; slices

Cake: Pre-heat oven to 350 F. Butter a 10″x15″ jelly-roll pan and
line it with waxed paper. Sift together the first 4 ingreds. With a
mixer, at high speed, beat egg yolks and 1/2 cup sugar until light,
about 5 min. On low speed, beat in pumpkin and vanilla. Gradually
beat in flour mixture until just combined. In another bowl beat egg
whites until foamy; beat in cream of tartar. Gradually beat in
remaining sugar until stiff peaks form. Fold 1/2 cup egg whites into
cake batter; then fold in the remaining whites. Spread batter in the
pan. Bake 12-15 min. until golden. Sprinkle a dish towel with icing
sugar; invert cake onto towel and roll up; cool.

Sauce: Combine milk, cocoa and cinnamon in a pot and cook over low
heat, stirring, until slightly thickened, 2-3 min. The sauce will
thicken more as it cools [stir in 1-2 tb water if it becomes too
thick]. Remove from heat and add vanilla.

Filling: beat cream cheese, icing sugar, zest and vanilla until
creamy, about 2 min.

To Assemble: Unroll cake; spread with filling and roll up. Pour on
sauce; garnish with orange slices.

260 cal., 8 g protein, 8 g fat, 105 mg chol., 38 g carbs, 201 mg
sodium

From Women’s World, Sept.12 ’95.


Yields
10 servings

RobinDee

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