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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will raveâ¦and no one has to know just how easy it was! Heidi Reinhard - Montpelier, Indiana Ingredients:
3 eggs |
3/4 cup sugar |
2/3 cup canned pumpkin |
1/2 teaspoon almond extract |
3/4 cup king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1 tablespoon plus 1 cup confectioners' sugar, divided |
6 ounces reduced-fat cream cheese, cubed |
1 teaspoon butter |
1/2 teaspoon vanilla extract |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
2. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
3. Invert onto a kitchen towel dusted with 1 tablespoon 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.
4. For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
5. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Yield: 12 servings.
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