Recipe Image

Pumpkin Cake Roll

Jennifer Eloff
October 2008

A beautiful cake, suitable for any occasion.


Ingredients & Methods

Makes 12 servings

CAKE ROLL

FILLING

Nutrition at a Glance (per serving)
Calories174.9
Total fat13.7 g
Carbohydrate5.7 g
Protein7.3 g
Nutrition at a Glance (per serving)


Method:

Line a 15 x 10-inch jelly roll pan with wax paper. Spray liberally with nonstick cooking spray; sprinkle with small amount of bake mix.

In food processor, or in bowl with electric mixer, process eggs 4 minutes on medium high speed. Gradually add SPLENDA® Granular. Add pumpkin; process on lower speed.

In medium bowl, combine Low-Carb Bake Mix, pumpkin pie spice, baking powder, and salt. Make a well in center and add pumpkin mixture; combine well. Pour over prepared pan; spread out evenly. Bake in 375°F oven 15 minutes. Invert cake onto clean tea towel. Carefully remove wax paper. Gently roll up cake from one short side (it might crack, but continue slowly) together with towel. Set aside to cool completely. Gently unroll and spread with cream cheese filling, sealing any cracks. Again roll up cake from short side.

Filling: In food processor with S-blade, in blender, or in bowl with electric mixer, process cream cheese, SPLENDA® Granular, butter, and vanilla extract.

Recipe from “Splendid Low-Carbing for Life Volume 2” by national best selling cookbook author, Jennifer Eloff (www.low-carb.us).

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