Title: Low-Fat Mexican Pumpkin Cake Roll
Categories: Lowfat Mexican Cake Chocolate
Yield: 10 Servings

CAKE
1/2	c	All-purpose flour
1	ts	Ground cinnamon
1/2	ts	Nutmeg
1/4	ts	Salt
4		Egg yolks
3/4	c	Granulated sugar; divided
3/4	c	Canned pumpkin puree
1	ts	Vanilla
6		Egg whites
1/4	ts	Cream of Tartar
		Icing sugar; for rolling
SAUCE
7	oz	Low-fat sweetened condensed Milk
2	tb	Cocoa
1/4	ts	Ground cinnamon
1/4	ts	Vanilla
FILLING
8	oz	Lite cream cheese; room temp
1/4	c	Icing sugar
1	ts	Orange zest; grated
1	ts	Vanilla
GARNISH
		Orange; slices

Cake: Pre-heat oven to 350 F. Butter a 10"x15" jelly-roll pan and line it with waxed paper. Sift together the first 4 ingreds. With a mixer, at high speed, beat egg yolks and 1/2 cup sugar until light, about 5 min. On low speed, beat in pumpkin and vanilla. Gradually beat in flour mixture until just combined. In another bowl beat egg whites until foamy; beat in cream of tartar. Gradually beat in remaining sugar until stiff peaks form. Fold 1/2 cup egg whites into cake batter; then fold in the remaining whites. Spread batter in the pan. Bake 12-15 min. until golden. Sprinkle a dish towel with icing sugar; invert cake onto towel and roll up; cool.

Sauce: Combine milk, cocoa and cinnamon in a pot and cook over low heat, stirring, until slightly thickened, 2-3 min. The sauce will thicken more as it cools [stir in 1-2 tb water if it becomes too thick]. Remove from heat and add vanilla.

Filling: beat cream cheese, icing sugar, zest and vanilla until creamy, about 2 min.

To Assemble: Unroll cake; spread with filling and roll up. Pour on sauce; garnish with orange slices.

260 cal., 8 g protein, 8 g fat, 105 mg chol., 38 g carbs, 201 mg sodium

From Women's World, Sept.12 '95. Posted by Jim Weller.

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