Pumpkin Cake Roll

Serves: 12
  •  Calories: 200                                                     Sugars: 25g
  • Total fat: 1.5g                                                     Protein: 10g
  • Total cholesterol: <5mg                                      Vitamin A: 70% 
  • Sodium: 370mg                                                  Vitamin C: 0%
  • Total carbohydrate: 38g                                      Calcium: 10%   
  • Dietary fiber: 1g                                                  Iron: 8%
Amount:

Ingredients:
3/4 cup All purpose flour
1/2 cup Whole wheat flour
3/4 tsp. Baking powder
3/4 tsp. Baking soda
3/4 tsp. Ground cinnamon
3/4 tsp. Ground cloves
1/8 tsp. Salt
1 cup Egg substitute
3/4 cup Sugar
1 cup Pumpkin, canned
Filling:
1 # Fat free cream cheese
1 1/2 tsp.  Vanilla
1 1/2 cups Powdered sugar

Recipe Directions:

  1. Spray jelly roll pan with non-stick spray.  Line with wax paper.  Spray and flour paper.

  2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in bowl.

  3. Beat egg substitute and suger in mixer bowl until thick.

  4. Beat in pumpkin.  Stir in flour mixture.  Spread evenly into pan.

  5. Bake for approximately 20 minutes at 325 degrees or until top of cake springs back when touched.

  6. Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.

  7. Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

  8. Beat cream cheese, powdered sugar and vanilla until smooth.

  9. Carefully unroll cake; remove towel.  Spread cream cheese mixture over cake.

  10. Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  

  11. Sprinkle with powdered sugar before serving.