Lighter Pumpkin Roll Cake
330 Fewer Calories
12 g Less Fat
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)
1 1/2 cups fat free frozen thawed nondairy whipped topping
1/3 cup English toffee bits
1 tablespoon dark rum
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.
Prep Time: 15 min
Cook Time: 15 min
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
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm