- Cake Roll
- 3 large eggs
- 1/4 cup light corn syrup
- 3/4 cup canned pumpkin
- 1 teaspoon fresh lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 tablespoons powdered sugar
- Cream Cheese Filling
- 1 (8 ounce) package reduced fat cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees .
- Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper.
- Beat eggs in a large bowl at high speed with an electric mixer for 5 minutes; gradually add 1/4 cup SPLENDA(R) Granulated Sweetener and corn syrup. Beat 2 additional minutes. Gradually add pumpkin and lemon juice; beat on low speed until blended.
- Combine flour, remaining 1/4 cup SPLENDA(R) Granulated Sweetener, baking powder and next 4 ingredients; gradually fold into pumpkin mixture. Spread batter evenly in pan.
- Bake for 12 minutes or until cake is done.
- Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together; cool 30 minutes on a wire rack seam side down.
- Unroll cake; spread with cream cheese mixture and re-roll. Dust with additional powdered sugar, if desired. Cream Cheese Filling Directions
- Beat cream cheese and butter at high speed with an electric mixer until creamy; gradually add SPLENDA(R) Granulated Sweetener and powdered sugar, beating until blended. Add flavorings.