Holiday Gorgeousness!

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PUMPKIN ROLL

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!)

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Cake:

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

3 eggs

1 cup Whey Low Granular (or Splenda if that’s all you have)

1 teaspoon lemon juice

2/3 cup 100% pure pumpkin puree

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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.

Filling:

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

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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.

To assemble:

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

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31 Comments Add yours

  1. I’ve been wanting to try a pumpkin roll – yours looks delicious!

  2. Judy says:

    this looks fan -tab-ulous!

  3. Beautiful cake! Great photo and recipe. Kinda scared of the roll thing. I am liking the idea of converting a cake disaster into a bowl of perfection!! Pumpkin, cream cheese and sugar…..yum.

  4. Old-fashioned pumpkin rolls are one of my favorite fall desserts. Yours is gorgeous, and the fact that it is low in sugar has special holiday appeal for those trying to watch their intake of sweets.

  5. Natalie says:

    This cake is so beautiful, and the pictures is so eye catching!

  6. gorgeous picture!!! (savory seduction)

  7. Soo BEAUTIFUL Linda! Fabulous presentation and gorgeous photo.

    I’m always looking for lower-sugar recipes, so thank you for sharing. xo ~m

  8. jo says:

    This roll looks absolutely delicious and gorgeous looking as well. If only I could have a slice.

  9. linda…i should have known this fabulous cake had something to do with you. i love your blog and all your goods. i’ve been meaning to try a swiss roll cake and i think this is the one. thanks

  10. federica says:

    ciao Linda!! questo rotolo meraviglioso!! bravissima!!

  11. oh this looks lovely and YAY to no sugar 😉 perfect for thanksgiving.

  12. CaSaundra says:

    Mm!! Love your rendition of this–cake rolls seem daunting, but they’re pretty basic, just a little more of a mess! May have to make this reaaaal soon 🙂

  13. Toni says:

    You are my IDOL!!!!! Thank you so much for this recipe. Can’t wait to make it.

    Toni

  14. diabeticNwa says:

    Uh, it is a lovely cake but low/no sugar it is not unless you omit the initial 1/4 cup of…uh…sugar. Other than that, it is a splendid cake and quite impressive.

    1. Linda says:

      It is low in sugar.

      Most of it stays on the towel, which makes it 2 or even 3 tablespoons in the WHOLE recipe. Three grams of sugar per serving (using the real powered) is considered low sugar in Weight Loss Surgery eating.

  15. Mariko says:

    Oooooo. I’m on a fast from sugar (until CHRISTMAS!) and I promised myself no fake sugar either. But I want to make this as soon as I can. I’m obsessed with pumpkin and whipped cream.

  16. LuAnn says:

    SO, SO good!!!!! One of my favorites of yours.

  17. Yvette says:

    I made this for Thanksgiving and it was a big hit with everyone, even those that don’t like sugar free or low sugar. Thanks.

  18. Lory says:

    Hi Linda. I just discovered your website, and the first recipe I tried was the flourless chocolate cake. I couldn’t believe how good it was! I want to make it for a potluck, and I am wondering if the filling for the pumpkin roll would be good to use as icing or if you have any other recommendations if I wanted to try to add an icing to it. Thanks!

    1. Linda says:

      That would be really great, actually.

      I’m not an icing girl – I like just the CAKE! So when I ice something it’s almost always with a cream cheese/whipped cream topping. If it seems a little too thick, thin with some cream or fold in more whipped cream/Cool Whip.

      I’m so glad you loved it – that chocolate cake is one of my favorites. I prefer to call it a chocolate omelet with beans!!

  19. Ruth says:

    I took the Pumkin Roll to my families Holiday Party. I did not tell them it was low fat and sugar free. The entire family loved it!!! I have requests to bring two to my great nephew’s Birthday party on January 1, he will be six. These are people who say they hate sugar free and low fat

  20. Aimee Rose says:

    This was my first roll cake. I’ve always wanted to make one. It came out great. I used xylitol and then did a cranberry cream cheese filling. Thanks for the recipe!

    1. Linda says:

      WOW…cranberries in the filling. I never would have thought of that!!

      I’m glad you loved it and hope it will become a tradition in your home!

  21. sipsandsteps says:

    Made this today but instead of making a roll I made 24 mini muffins! They are to die for!!! Fabulous recipe!

    1. Linda says:

      What a great idea!! And a lot easier…sometimes the roll doesn’t want to cooperate!!

  22. wendy says:

    I did what “sipsandsteps” did and made them into mini muffins and added some chopped walnuts, they were so good. My husband had no idea they didn’t have added regular sugar and he gobbled them up. I was thinking of doing the roll for Thanksgiving, can I use Whey Low instead of splenda for the filling? If so, do I need to adjust the quantity of whey low. 🙂

    1. Linda says:

      I’m so glad these were a hit as muffins…that is such a great idea.
      Whey Low would work in the filling and it would be the same measurement as Splenda. The only thing that may be a problem is the WL doesn’t dissolve as quickly and could make the filling “grainy”. What I’ve done in the past is to whirl it in the blender or food processor (if you don’t have WL powdered) and it works great for things like this.

      Happy Baking!!

  23. Diana Carrera says:

    Hey Linda, I’m new to your site and this is the first recipe I’ve made from here so far. (Tonight we’ll be eating more for Thanksgiving dinner). I gotta say this was a big hit with me and my family. They had no idea it was sugar free! Awesome recipe! Thanks!

  24. Rita says:

    Hi Linda, my daughter just introduced me to your site and I found this recipe. I’m not into artificial sweeteners. Would you happen to know how much “honey” as a sweetener? Or maybe even raw cane sugar? thanks.

    1. Linda says:

      Rita…from what I’ve read you CAN sub raw can sugar for regular granulated sugar. It may not be AS sweet, but in this case should work just fine – measure for measure.

      As for honey…I’m not sure how much you’d use in this, since it is a lot sweeter than regular sugar – and also, it would change the texture of the cake, making it more wet and less “fluffy”. I’m sure it can be done, but haven’t tried that one, yet!

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