Pumpkin N Cheese Cake Roll
|All purpose flour||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Sugar||13 1⁄3 Tablespoon (1/3 cup plus 1/2 cup)|
|Canned pumpkin||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Tablespoon|
|Light cream cheese||1⁄2 Cup (8 tbs) (soft style)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Fat free ricotta cheese||1 Cup (16 tbs)|
To make the cake: Preheat the oven to 375°.
Spray a 15" X 10" X 1" baking pan with no-stick spray.
Line the bottom of the pan with wax paper, then spray the wax paper with no-stick spray.
Set the pan aside.
In a small bowl, stir together the flour, pumpkin spice and baking powder; set aside.
Place the egg yolks in a large bowl.
Use an electric mixer to beat the ' yolks on high speed about 5 minutes.
Slowly add the 1/3 cup sugar, beating constantly.
Then add the pumpkin and buttermilk.
Beat until well combined.
Add the flour mixture to the yolk mixture and beat on low speed just until combined.
In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form.
Then slowly beat in the 1/2 cup sugar.
Stir one-quarter of the egg white mixture into the pumpkin mixture, then gently fold in the remaining egg white mixture.
Spread the batter evenly in the prepared pan.
Bake for 12 to 15 minutes or until the cake springs back when lightly touched in the center.
Meanwhile, lightly sift the powdered sugar onto a clean dish towel.
Immediately loosen the cake from the sides of the pan and invert it onto the towel.
Remove the wax paper and roll up the towel and the cake together, jelly-roll fashion, starting from a short end.
Transfer the cake to a wire rack, seam side down, and cool completely.
To make the fILling: In a small bowl, beat together the cream cheese, powdered sugar and vanilla until well mixed.
Stir in the ricotta cheese until well combined.
Cover and refrigerate until ready to use.
To assemble the cake roll: Unroll the cake.
Spread the filling on the cake to within 1/2" of its edges.
Then roll up the cake without the towel.
Transfer the cake to a serving plate.
Cover it with plastic wrap and chill it in the refrigerator for at least 1 hour before serving.
Calories 451 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 95.9 mg32%
Sodium 379.3 mg15.8%
Total Carbohydrates 91 g30.5%
Dietary Fiber 1.7 g6.7%
Sugars 73.8 g
Protein 16 g32%
Vitamin A 100.8% Vitamin C 3.1%
Calcium 51.3% Iron 11.5%
*Based on a 2000 Calorie diet