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Add a photoServings: 4
Ingredients
- 3 Large eggs
- 2/3 c. cooked pumpkin
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 3/4 c. flour
- 1 teaspoon baking pwdr
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 c. granulated sugar
Directions
- Beat three Large eggs on high speed for five min. Gradually add in 1 c. granulated sugar. Stir in the pumpkin, lemon juice, and salt. Mix together the remaining dry ingredients and gradually add in to the pumpkin mix. Spread on a greased and floured 15 x 10 inch baking sheet. Top with minced nuts. Bake at 375 degrees for 15 min. Immediately turn out on a cloth towel sprinkled with powdered sugar. Roll in the towel to cold.
- Filling: Cook and cold the lowfat milk and flour. Whip on high speed the butter and granulated sugar. Add in the vanilla. Add in the flour mix and beat on high for at least 5 min to make if fluffy. Unroll the cooled cake. Spread the filling proportionately. Roll the cake again (minus the towel, of course) and chill. Sprinkle with powdered sugar and slice in 1/2 inch slices to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 40 | 12% |
| Total Fat 4.49g | 6% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 512mg | 21% |
| Potassium 128mg | 4% |
| Total Carbs 69.76g | 19% |
| Dietary Fiber 1.1g | 4% |
| Sugars 50.54g | 34% |
| Protein 7.25g | 12% |
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