The best delicious Low-fat Mexican Pumpkin Cake Roll recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-fat Mexican Pumpkin Cake Roll recipe today!
Hello my friends, this Low-fat Mexican Pumpkin Cake Roll recipe will not disappoint, I promise! Made with simple ingredients, our Low-fat Mexican Pumpkin Cake Roll is amazingly delicious, and addictive, everyone will be asking for more Low-fat Mexican Pumpkin Cake Roll.
What Makes This Low-fat Mexican Pumpkin Cake Roll Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Low-fat Mexican Pumpkin Cake Roll.
Ready to make this Low-fat Mexican Pumpkin Cake Roll Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CAKE
1/2 c All-purpose flour 3/4 c Canned pumpkin puree
1 ts Ground cinnamon 1 ts Vanilla
1/2 ts Nutmeg 6 Egg whites
1/4 ts Salt 1/4 ts Cream of Tartar
4 Egg yolks Icing sugar; for rolling
3/4 c Granulated sugar; divided
-SAUCE-
7 oz Low-fat sweetened condensed 1/4 ts Ground cinnamon
-Milk 1/4 ts Vanilla
2 tb Cocoa
FILLING
8 oz Lite cream cheese; room temp 1 ts Orange zest; grated
1/4 c Icing sugar 1 ts Vanilla
GARNISH
Orange; slices
Cake: Pre-heat oven to 350 F. Butter a 10″x15″ jelly-roll pan and
line it with waxed paper. Sift together the first 4 ingreds. With a
mixer, at high speed, beat egg yolks and 1/2 cup sugar until light,
about 5 min. On low speed, beat in pumpkin and vanilla. Gradually
beat in flour mixture until just combined. In another bowl beat egg
whites until foamy; beat in cream of tartar. Gradually beat in
remaining sugar until stiff peaks form. Fold 1/2 cup egg whites into
cake batter; then fold in the remaining whites. Spread batter in the
pan. Bake 12-15 min. until golden. Sprinkle a dish towel with icing
sugar; invert cake onto towel and roll up; cool.
Sauce: Combine milk, cocoa and cinnamon in a pot and cook over low
heat, stirring, until slightly thickened, 2-3 min. The sauce will
thicken more as it cools [stir in 1-2 tb water if it becomes too
thick]. Remove from heat and add vanilla.
Filling: beat cream cheese, icing sugar, zest and vanilla until
creamy, about 2 min.
To Assemble: Unroll cake; spread with filling and roll up. Pour on
sauce; garnish with orange slices.
260 cal., 8 g protein, 8 g fat, 105 mg chol., 38 g carbs, 201 mg
sodium
From Women’s World, Sept.12 ’95.
Yields
10 servings
Leave a Reply