The Deen Bros. Lighter Pumpkin Roll Cake

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By Bobby and Jamie Deen

Lighter Pumpkin Roll Cake

330 Fewer Calories
12 g Less Fat

Ingredients:

Cake:
3 tablespoons confectioners’ sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
6 egg whites, at room temperature
1/2 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
2/3 cup pure canned pumpkin (not pumpkin pie mix)

Filling:
1 1/2 cups fat free frozen thawed nondairy whipped topping
1/3 cup English toffee bits
1 tablespoon dark rum

Directions:

Preheat the oven to 350°F. Line a 10 1/2 x 15 1/2 – inch jelly-roll pan with wax paper and spray with cooking spray. Dust a clean kitchen towel with the confectioners’ sugar, and set aside.

Combine the flour, cinnamon, ginger, allspice, and salt in a medium bowl.

With an electric mixer on high speed, beat the egg whites in a large bowl until soft peaks form. Add 1/4 cup of the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Set aside. In a medium bowl, with the mixer on high speed (no need to clean the beaters), beat the egg yolks and remaining 1/2 cup sugar until pale yellow and thickened, about 4 minutes. Add the vanilla, beating until a ribbon forms when the beaters are lifted. Reduce the speed to low. Beat in the pumpkin until blended. With a rubber spatula, add the flour mixture until blended. Gently fold the beaten whites into the egg yolk mixture just until no streaks of white remain.

Pour the batter into the prepared pan, spreading evenly. Bake until the cake springs back when lightly pressed in the center, about 15 minutes. Run a thin knife around the cake to loosen it from the pan; invert onto the sugar-dusted towel; carefully peel off the wax paper. While the cake is still warm and starting with a short side, roll up the cake with the towel. Place, seam side down, on a rack and let cool completely.

Meanwhile, to make the filling, combine the whipped topping, toffee pieces, and rum in a medium bowl. Unroll the cake and remove the towel. With a narrow metal spatula, spread the filling over the cake. Reroll the cake; place, seam side down, on a serving plate. Dust with confectioners’ sugar and cut into 8 slices. 

Servings: 8
Prep Time: 15 min
Cook Time: 15 min
Difficulty: moderate

Per Serving: 220 Cal; 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 1 g Mono Fat; 33 g Carb; 1 g Fiber; 26 g Sugar; 34 mg Calcium; 1 mg Iron; 180 mg Sodium; 80 mg Cholesterol

Original recipe courtesy Paula Deen:  Pumpkin Roll Cake
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:

54321

Just love you recipes and your sons!! My family just moved to Dublin Ga beautiful state!! Keep up the great work!! Love the new YOU!!!

By sheila strother on August 13, 2013

54321

Have tried a lot of your recipes and can't get enough of them Thank you for all you do!!

By sheila strother on August 10, 2013

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am