Pumpkin-cream cheese jelly roll

12 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Salt
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
4 eaches Eggs, at room temperature
¾ cup Granulated sugar
¾ cup Canned pumpkin pie filling
Confectioners' sugar
12 ounces Cream cheese, at room temp.
⅔ cup Granulated sugar
1 teaspoon Vanilla
¼ cup Mini semisweet chocolate
Pieces
¼ cup Blanched slivered almonds,
Toasted and coarsely chopped

Directions

ROLL

FILLING

1) Prepare Roll: Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with nonstick cooking spray.

2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl.

3) Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in pumpkin just until blended. With rubber spatula, fold in flour mixture in 2 batches. Spread evenly in prepared pan.

4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. Generously sieve confectioners' sugar over clean kitchen towel. When cake is done, immediately loosen edges; invert onto towel. Remove waxed paper.

Sprinkle cake with additional confectioners' sugar. From a short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack for 1 hour.

5) Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds.

6) Unroll cake. Spread with cheese mixture. Reroll without towel.

Refrigerate at least for 4 hours or overnight, covered.

Nutrient value per serving: 310 calories, 6 g protein, 14 g fat, 42 g carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10 starch/bread, ⅗ meat, 1¾ fruit, 2 ½ fat.

Source: Family Circle, November 1996

Related recipes