This is my version of the famous orange-label recipe. It’s low-sugar, completely moist and spicy. I took out the butter from the filling and added whipped cream. It’s easier than it looks and always gets rave reviews.
(Don’t be scared of a cake roll. Even if it cracks or breaks it still tastes great. I’ve had it turn into a pile of chunks, so I just layer the cake, then filling, then cake, then filling…in a trifle bowl, said “I meant to do that.”, and called it fabulous!)
1/4 cup powdered Whey Low or powdered sugar, if you can have it (for sprinkling on towel)
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 cup Whey Low Granular (or Splenda if that’s all you have)
1 teaspoon lemon juice
2/3 cup 100% pure pumpkin puree
Preheat oven to 350 degrees. Spray a 15x1o – inch jelly roll pan with vegetable cooking spray and line bottom of pan with waxed paper or parchment paper. Sprinkle powdered sugar over a clean kitchen towel and lay on a table or counter.
In a small bowl combine flour, baking powder, baking soda, cinnamon, cloves, salt, and nutmeg. Set aside.
In a large bowl beat together the egg and WL/Splenda until thick. Beat in lemon juice and pumpkin. Fold in the flour mixture. Spread evenly into prepared pan and bake for 13-15 minutes or just until cake springs back when lightly touched.
Run a knife around the edge of the cake and invert onto the towel. Remove the paper carefully. Starting at the short (10 inch) side slowly roll the cake AND the towel together. Don’t squeeze or roll it tight, just gently and loosely. Allow to cool on a wire rack completely.
One 8-ounce package fat free cream cheese, softened
1 cup Splenda Granular
1 teaspoon vanilla extract
2 1/2 cups Splenda-sweetened whipped cream or 2 1/2 cups Cool Whip (one small container), thawed
In a large bowl beat the cream cheese until smooth. Beat in the Splenda and vanilla until well combined. Beat in the Cool Whip or whipped cream.
Carefully unroll cake and towel…don’t force the tightest end to lay flat. Spread cream cheese mixture over the cake to within 1/2 inch from each edge. Re-roll cake. Place on a plate and cover with plastic wrap. Chill for at least one hour. To serve, sprinkle with additional powdered sugar, if desired, and slice. Makes 16 servings.
Per Serving (using reduced fat cream cheese): Calories 131; Protein 5 g; Fat 6 g; Carbs 9 g; Sugar 3 g; Sodium 126 mg