Pumpkin Cake Roll
This light and airy dessert is a sensational combination of spice laced pumpkin cake filled with a rich cream cheese frosting.
Pumpkin Cake Roll
½ cup vanilla whey protein powder
¼ cup almond flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon coarse salt
3 large eggs
¾ cup Splenda
1 teaspoon powdered white stevia
⅔ cup solid-packed pumpkin
1 teaspoon fresh lemon juice
Cream Cheese Filling
1 package (8 ounces) cream cheese, at room temperature
¼ cup (4 tablespoons) butter, at room temperature
½ cup Splenda
¼ cup whipping cream
½ teaspoon vanilla extract (optional)
½ to 1 teaspoon powdered sugar (optional)
Preheat oven to 350 degrees F. Lightly coat a 10 x 15-inch jelly roll pan with a nonstick vegetable spray. Line the pan with a piece of waxed paper and coat again with spray. Set aside.
To make the Pumpkin Cake Roll, combine the protein powder, almond flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl and blend with a wire whisk.
Place the eggs, ¾ cup Splenda, and stevia in the mixing bowl of an electric mixer and beat on medium-high speed for 5 minutes. Add the pumpkin and lemon juice and blend well. On medium-low speed, slowly add the dry ingredients and beat until just blended. Spread the batter in the prepared pan and smooth the top with a spatula. Bake for 8 to 10 minutes or until the top of the cake springs back when lightly touched with a fingertip.
Remove the pan from the oven and place on a cooling rack. Cover the cake with a piece of waxed paper longer than the cake and then a damp tea towel. Place a cookie sheet over the tea towel and invert the pan and cookie sheet, holding them together as you turn them. Remove the pan and peel off the waxed paper. Quickly roll the cake with the remaining waxed paper and tea towel, starting at the narrow end. Cool completely.
To make the Cream Cheese Filling, place the cream cheese, butter, and ½ cup Splenda in a mixing bowl and beat until light and fluffy. Add the whipping cream and optional vanilla and beat until well blended.
To assemble the cake, place the cake roll on a flat surface and carefully unroll it. Spread the Cream Cheese Filling to the edge on three sides of the cake and almost to the narrow end of the cake. Reroll the cake, leaving the tea towel and waxed paper behind. Place the cake roll on an oblong cake platter. Cover, and refrigerate for several hours or overnight.
To serve, cut off the ragged edges of the cake on both ends. Place the powdered sugar in a fine strainer and dust the top of the cake with it, if desired. Using a knife with a serrated edge or a bread knife, cut the pumpkin cake roll into 12 slices.