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