Pumpkin Cake Roll Recipe
Posted in Cakes, Tortes and Frostings on Mar 12,2010 |
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“It’s a lighter version of a cake roll with a real treat!”
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INGREDIENTS
For the Cake:
3 large eggs
1 cup artificial sweetener (such as Equal® Spoonful or Splenda® Granular)
1 cup canned 100% pumpkin
1 tsp. lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the Filling:
4 ounces reduced-fat cream cheese, softened
1 1/2 to 2 cups lite non-dairy whipped topping, thawed
2 tablespoons artificial sweetener (such as Equal® Spoonful or Splenda® Grandular)
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DIRECTIONS
To Make a Cake:
- Beat the eggs and the 1 cup sweetener for 5 minutes in mixing bowl on medium speed of mixer.
- Stir in pumpkin and lemon juice.
- Blend in flour, cinnamon and nutmeg until well combined.
- Line a 10 x 15 x 1-inch jelly roll pan with waxed paper.
- Spread batter evenly in pan. Bake in preheated 350°F/180°C oven for 5 to 8 minutes or until cake tester or toothpick comes out clean.
- Cool for 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
- Chill in refrigerator until completely cool.
To Make the Filling:
- Beat the cream cheese, whipped topping and 2 tablespoons sweetener in mixing bowl on medium speed of mixer until smooth and spread able.
Unroll pumpkin roll and spread with filling; Re-roll.
Cover and refrigerate until ready to serve.
Slice cake into pinwheels.
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