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LOCATION: Recipes >> Cake Recipes >> Pumpkin Roll 04

Print this Recipe    Pumpkin Roll 04


1/2 c flour
1 tsp baking powder
2 tsp pumpkin pie spice
2 egg yolks
1/3 c sugar
3 Tbs buttermilk
1/2 c pumpkin
1/2 tsp vanilla
4 egg whites
1/2 c sugar
2 Tbs powdered sugar

1/2 c light cream cheese
1 c fat-free ricotta
1 tsp vanilla
1/4 c sugar

Preheat oven to 375 F. Spray a 15x10x1 inch jelly roll pan or
cookie sheet with vegetable oil cooking spray. Line pan with wax
paper and spray also. Combine first three ingredients; set aside.
In a large mixing bowl, beat egg yolks at high speed for five
minutes. Gradually add 1/3 c sugar, beating constantly. Add
buttermilk, pumpkin and vanilla; beat well. Combine flour and egg
mixtures and blend on low speed.

In a separate bowl, beat egg whites with clean, dry beaters until
soft peaks form. Gradually beat in 1/2 c sugar until stiff peaks
form. Stir one-fourth of egg whites into pumpkin mixture and gently
fold in remainder. Spread batter evenly in pan. Bake 12 to 15
minutes, or until cake springs back when touched lightly in center.
Immediately loosen cake from sides of pan and invert on a towel
dusted with powdered sugar. Remove wax paper and roll up towel
and cake. Cool completely on wire rack, seam-side down.

Mix first three filling ingredients on low speed. Gradually add
1/4 c sugar. Don't overmix. Chill. Unroll cake, remove towel
and spread filling to within 1 inch of edges. Roll up, cover with
plastic wrap and refrigerate 1 hour.


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