Low Fat Pumpkin Roll Cake

By Hklbrries

An easy-to-make jelly-roll style cake flavored with pumpkin and traditional spices.

Ingredients

• Cake:
• 3 tsp confectioners' sugar, divided
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup self-rising cake flour
• 2/3 cup canned pumpkin puree
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp vanilla
• 1 tsp fresh lemon juice
• Icing:
• 1 cup confectioners' sugar
• 1 (8 ounce) package Neufchatel cheese
• 1 tsp vanilla

Details

Servings 24

Preparation

Step 1

Preheat oven to 325 F. Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 tsp of the confectioners' sugar.

Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 tsp of confectioners' sugar, then roll up the cake and towel together, jelly-roll style. Let cool.

Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 tsp of confectioners' sugar.