Recipe: Mexican Pumpkin Cake Roll with Orange Cream Cheese Filling and Cocoa-Cinnamon Sauce

LOW-FAT MEXICAN PUMPKIN CAKE ROLL

FOR THE CAKE:
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
4 egg yolks
3/4 cup granulated sugar, divided use
3/4 cup canned pumpkin puree (unsweetened)
1 tsp vanilla
6 egg whites
1/4 tsp cream of tartar
Confectioner's sugar (for rolling)
FOR THE SAUCE:
7 oz low-fat or fat-free sweetened condensed milk
2 tbsp unsweetened cocoa powder
1/4 tsp ground cinnamon
1/4 tsp vanilla
FOR THE FILLING:
1 (8 oz) pkg lite cream cheese, room temperature
1/4 cup confectioner's sugar
1 tsp grated orange zest
1 tsp vanilla
orange slices (for garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Butter a 10x15-inch jelly-roll pan and line it with waxed paper.

Sift together the flour, 1 tsp cinnamon, nutmeg, and salt; set aside.

With a mixer, at high speed, beat egg yolks and 1/2 cup sugar until light, about 5 minutes. On low speed, beat in pumpkin and 1 tsp vanilla. Gradually beat in flour mixture until just combined; set aside.

In another bowl beat egg whites until foamy; beat in cream of tartar. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold 1/2 cup egg whites into cake batter; then fold in the remaining whites. Spread batter in the prepared pan.

Bake 12-15 minutes, or until golden. Sprinkle a dish towel with confectioner's sugar for rolling; invert cake onto towel and roll up; cool.

TO MAKE THE SAUCE:
Combine sweetened condensed milk, cocoa, and 1/4 tsp cinnamon in a pot and cook over low heat, stirring, until slightly thickened, 2-3 minutes. The sauce will thicken more as it cools (stir in 1-2 tbsp water if it becomes too thick). Remove from heat and add 1/4 tsp vanilla.

TO MAKE THE FILLING:
Beat cream cheese, 1/4 cup confectioner's sugar, orange zest, and 1 tsp vanilla until creamy, about 2 minutes.

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

Servings: 10
Adapted from source: Women's World magazine, September 12, 1995