Recipe

Spiced Pumpkin Roll Recipe

Add Step-by-Step Photos	Crossfire / All my dishes 2 years ago this is a frozen cake roll Prep:60m Cook:15m Servings:14	Crossfire
	spiced pumpkin roll

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Ingredients

3/4 cup flour

2 tsp cinnamon

1 tsp baking powder

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1/3 cup powdered sugar

VANILLA FROZEN YOGURT:

1 envelope unflavored gelatin

1/2 cup whole milk

2 egg, separated

3 cups plain lowfat yogurt

3/4 cup sugar

2 tbsp vanilla

Directions

grease a rimmed 10 x 15 baking pan and line it with waxed paper, grease paper and set aside

in a small bowl, stir together flour, cinnamon, powder, ginger, nutmeg, salt; set aside. In large bowl of an electric mixere, beat eggs on high until thick and lemon colored. Gradually add sugar and continue to beat, scraping bowl often, until mixture is creamy and pale in color. With mixer on low speed, mix in pumpkin and flour mixture. Pour batter into prepared pan and spread evenly.

bake in a 375 degree oven until top of cake springs back lightly when pressed (about 15 minutes). Immediatedly invert onto a dishtowel sprinkled with 3 tbsp of the powdered sugar. Peel off wax paper and immediately roll cake and towel into a cylinder, starting with the long edge. Let cool completely on a rack.

Unroll cake, spread with yogurt (directions to follow), and reroll. wrap in plastic wrap and freeze until firm (2 to 3 hours). To serve, unwrap cake roll and place on a serving plate. Let stand at room temp for 10-15 minutes, then sift remaining powdered sugar over top. cut cake into slices; garnish each slice with a little orange peel.

Vanilla Frozen Yogurt:

in a small pan, sprinkle gelatin over milk; let stand for about 5 minutes to soften. then stir over medium heat until gelatin is completely dissolved. Let cool about 5 minutes.

Place yolks in a large bowl and beat lightly with a wire whisk. beat in yogurt and 1/2 cup of sugar until smooth. beat in gelatin mixture and vanilla.

beat whites until they hold soft peaks; gradually add remaining 1/4 cup sugar, beating until mixture holds stiff, glossy peaks. fold meringue into yogurt mixture.

Pour into a 2 quart or larger ice cream maker. freeze according to manufacturer's directions. Yogurt is ready to serve when frozen soft.

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