Low-fat mexican pumpkin cake roll

10 servings

Ingredients

Quantity Ingredient
½ cup All-purpose flour
1 teaspoon Ground cinnamon
½ teaspoon Nutmeg
¼ teaspoon Salt
4 Egg yolks
¾ cup Granulated sugar; divided
7 ounces Low-fat sweetened condensed Milk
2 tablespoons Cocoa
8 ounces Lite cream cheese; room temp
¼ cup Icing sugar
Orange; slices
¾ cup Canned pumpkin puree
1 teaspoon Vanilla
6 Egg whites
¼ teaspoon Cream of Tartar
Icing sugar; for rolling
¼ teaspoon Ground cinnamon
¼ teaspoon Vanilla
1 teaspoon Orange zest; grated
1 teaspoon Vanilla

Directions

CAKE

SAUCE

FILLING

GARNISH

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 ½ 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 ½ 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.

Posted by Jim Weller.

Submitted By JIM WELLER On 01-01-96

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