Thursday, October 23, 2008

Pumpkin Cake Roll

Have I mentioned just how much I love pumpkin? I love pumpkin. When I got my most recent copy of Taste of Home Healthy Cooking magazine (I always read it cover to cover, marking recipes that I want to try, which is usually just about every page) I saw a recipe for a Pumpkin Cake Roll that I just had to try. Knowing my parents were going to be here last weekend I thought I would give it a try.

I know I shouldn’t try new recipes when company is coming, but I just can’t help myself. I’m glad I did. It was wonderful! Everyone loved it. My mom suggested that I make it for Thanksgiving. I’m sure it will go well with my mom’s pumpkin pies and my sister’s pumpkin cake. Pumpkin anyone?

Because of its yummy-ness factor, I thought I would share. I made a slight adjustment (as usual) to the recipe to make it my own. Have I mentioned that I love the smell of nutmeg? Well, I do, so I added a few dashes of nutmeg to the batter. I find myself walking by the spice cabinet and opening it just to smell the nutmeg. I can’t wait to try to make eggnog.

The roll is just like a slice of pumpkin cheesecake pie. I hope you enjoy!



Pumpkin Cake Roll
From Healthy Cooking

SERVINGS 12
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 10 min.
TOTAL 35 min.

INGREDIENTS
· 3 eggs
· 3/4 cup sugar
· 2/3 cup canned pumpkin
· 1/2 teaspoon almond extract
· 3/4 cup all-purpose flour
· 2 teaspoons ground cinnamon
· 1 teaspoon baking powder
· 1 teaspoon ground ginger
· 1/2 teaspoon salt
· 1 tablespoon plus 1 cup confectioners' sugar, divided
· 6 ounces reduced-fat cream cheese, cubed
· 1 teaspoon butter
· 1/2 teaspoon vanilla extract


DIRECTIONS
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 mixing 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 mixing 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. Yield: 12 servings.

Nutrition Facts
· One serving: 1 slice
· Calories: 182
· Fat: 5 g
· Saturated Fat: 3 g
· Cholesterol: 64 mg
· Sodium: 212 mg
· Carbohydrate: 31 g
· Fiber: 1 g
· Protein: 4 g
· Diabetic Exch: 2 starch, 1/2 fat.

2 comments:

Michelle Stille said...

Oh that sounds sooooo good!

Joy said...

Oh my goodness. I love pumpkin as well and that looks SO scrumptious. I'm gonna have to make me some.

Another J Miller
(Joy @ Five J's)