Low Fat Pumpkin Cake Roll Recipes

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.

Steps:

• Beat eggs on high speed of mixer approximately 5 minutes.
• Graduallly beat in sugar.
• Fold in pumpkin and lemon juice.
• Sift together dry ingredients; fold into pumpkin mixture.
• Spread into greased and floured jelly roll pan.
• Bake at 375 for 15 minutes.
• Tun out on towel.
• Roll towel and cake together; cool.
• Unroll.
• Soften and Whip Cream Cheese, beat in Cool Whip.
• Spread mixture over cake; roll and chill.
• Cut into 12 servings.

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.

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.