PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Provided by Stephanie
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 27 g, Cholesterol 54.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 193.2 mg, Sugar 20.5 g
FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN ROLL
My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet-the perfect ending to a special dinner. -Carolyn Rockwell, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 110mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
LOW FAT PUMPKIN ROLL
This is delicious for a low-fat, guilt free dessert. If you do Weight watchers, it is 3 pts per serving!
Provided by KerrBearr
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
- Dust a clean dish towel with 1 teaspoon 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 teaspoon 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 teaspoon of confectioners sugar.
Nutrition Facts : Calories 209.4, Fat 5.9, SaturatedFat 3.3, Cholesterol 67.2, Sodium 225.4, Carbohydrate 35.2, Fiber 0.9, Sugar 27.6, Protein 4.4
LOW-FAT PUMPKIN CAKE
Make and share this Low-Fat Pumpkin Cake recipe from Food.com.
Provided by KGCOOK
Categories Dessert
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray a 13x9-inch pan with non-stick cooking spray.
- In small bowl combine all dry ingredients.
- Set aside.
- In large mixing bowl, whip egg beaters with electric mixer until fluffy.
- Blend in sugar, pumpkin, oil, and applesauce until smooth.
- Gradually add dry mixture to egg mixture. Blend until smooth.
- Pour into prepared pan.
- Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
- Edges will appear golden brown.
- Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
- Cream Cheese Frosting Directions:.
- Beat cream cheese until smooth.
- Add vanilla and mix.
- Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.
Nutrition Facts : Calories 214.1, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 325.6, Carbohydrate 44.1, Fiber 1.3, Sugar 31.1, Protein 3.4
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