Low-fat Mexican Pumpkin Cake Roll Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
CAKE
1/2 cup: All-purpose flour,
3/4 cup: Canned pumpkin puree,
1 tsp: Ground cinnamon,
1 tsp: Vanilla,
1/2 tsp: Nutmeg,
6: Egg whites,
1/4 tsp: Salt,
1/4 tsp: Cream of Tartar,
4: Egg yolks,
Icing sugar, for rolling
3/4 cup: Granulated sugar, divided
SAUCE
7 ounce: Low-fat sweetened condensed,
1/4 tsp: Ground cinnamon,
-Milk,
1/4 tsp: Vanilla,
2 tbsp: Cocoa,
FILLING
8 ounce: Lite cream cheese, room temp
1 tsp: Orange zest, grated
1/4 cup: Icing sugar,
1 tsp: Vanilla,
GARNISH
Orange, slices
Directions:
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 Womens World, Sept.12 95.
Posted by Jim Weller.
Submitted By JIM WELLER On 01-01-96
Source from luhu.jp
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 Womens World, Sept.12 95.
Posted by Jim Weller.
Submitted By JIM WELLER On 01-01-96
Source from luhu.jp