Pumpkin Roll

³ Description

Incredibly moist, rich, spiced pumpkin cake rolled with a sweet orange cream cheese filling.

² Ingredients

•  1.5 serving (serving = 1/3 cup) Arrowhead Mills Organic Oat Flour
•  2 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  17 serving (serving = 1 tbsp) Philadelphia Low Fat 95% Fat Free Cream Cheese
•  1.5 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1/2 tsp Baking Soda
•  1/2 tsp Baking Powder (Low Sodium)
•  2 tsp Orange Peel
•  1 tsp Vanilla Extract
•  1/4 tsp Salt
•  0.125 tsp Nutmeg (Ground)
•  2 medium Egg
•  45 ml Freshly Squeezed Orange Juice
•  0.125 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  2 tsp Cinnamon
•  0.125 tsp Cloves (Ground)
•  0.125 tsp Ginger (Ground)
•  12 serving (serving = 1 tsp) Sweet Tree Organic Coconut Palm Sugar
•  40 serving (serving = 1 tsp) Sensato Erythritol Powder

q Directions

Beat 2 egg whites and 10 drops vanilla stevia until stiff, set aside. In a large bowl beat: 2 egg yolks, 12 tsp coconut palm sugar, 12 tsp powdered erythritol until smooth. Then add 15ml orange juice, 1 tsp orange peel and pure pumpkin.

Combine the dry ingredients (oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger , cloves, salt) before adding to the batter. Add the egg whites and gently stir together. Spread batter evenly into a baking pan lined with parchment paper (about 12x10x1 inch or 26x32cm). Bake at 190C/375F for 13-15 minutes.

Turn cake onto a kitchen towel dusted with powdered erythritol. Gently peel off the parchment paper. Roll up cake in towel while hot, starting with the short side. Cool completely before adding frosting.

For the orange cream cheese frosting, combine low fat cream cheese, 24 tsp powdered erythritol, 30 ml orange juice, 1 tsp orange peel and 1 tsp vanilla extract. Beat until smooth. Adjust by adding more powdered erythritol (or water/orange juice).

Put frosting on the cake and reroll it.

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