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Healthier Pumpkin Roll with Cream Cheese Frosting
2 h 30 m
“Deliciously warm spiced cake layers are rolled together with slightly tangy cream cheese frosting. This pumpkin jelly roll tastes decadent, but each serving is under 200 calories and has less than 20 grams of sugar. Don't be intimidated by this jelly roll—so long as you work quickly while the cake is warm, it's hard to mess it up or crack the cake.”
1 cup (about 4 ounces) white whole-wheat flour
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 large eggs
½ cup granulated sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
6 tablespoons unsifted powdered sugar, divided
1 (8 ounce) package ⅓-less-fat cream cheese
⅓ cup plain 2% reduced-fat Greek yogurt
¼ cup plus 2 Tbsp. unsifted powdered sugar
2 teaspoons pure maple syrup
1 teaspoon vanilla extract
1Prepare the cake: Preheat oven to 375°F. Coat a 15- x 10-inch jellyroll pan with cooking spray. Whisk together flour, cinnamon, salt, baking powder, baking soda, allspice, ginger, nutmeg and cloves in a large bowl.
2Beat eggs and granulated sugar with an electric mixer fitted with a whisk attachment on medium-high speed until light, fluffy and pale yellow, about 3 minutes. Add pumpkin and vanilla; beat until fully combined, about 30 seconds.
3Add flour mixture to egg mixture; gently fold in using a spatula until combined. Pour batter into prepared jellyroll pan, gently spreading to edges of pan using an offset spatula. Bake in preheated oven until cake is dry to the touch and edges have pulled away from pan, 13 to 15 minutes.
4Meanwhile, sift 2 tablespoons of the powdered sugar onto a clean linen kitchen towel. Once cake is finished baking, immediately invert onto towel, and carefully remove parchment paper from cake. Sift 2 tablespoons of the powdered sugar on top of cake to cover thoroughly. Starting with 1 short end, roll up cake and towel together toward the opposite end (working fast while cake is still hot so it does not crack). Let rolled cake cool to room temperature, about 1 hour.
5Meanwhile, prepare the filling: Beat cream cheese and yogurt with a stand mixer fitted with a paddle attachment on medium-high speed until smooth, 1 to 2 minutes. Add powdered sugar, maple syrup and vanilla; beat on medium-high speed until combined and smooth, about 1 minute. Set aside at room temperature until ready to use.
6Gently unroll cake, and remove towel. Spread filling in an even layer on top of cake. Re-roll cake in the same direction, and place on a serving platter. Refrigerate at least 1 hour or up to 3 hours. Dust with remaining 2 tablespoons powdered sugar and serve.