Low Fat Pumpkin Roll - cooking recipe

Ingredients

CAKE
2 teaspoons confectioners' sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising cake flour
2/3 cup canned pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
ICING
1 cup confectioners' sugar
1 (8 ounce) package neufchatel cheese (low-fat cream cheese)
1 teaspoon vanilla

Preparation

Preheat the oven to 325\u00b0F.
Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
Dust a clean dish towel with 1 teaspoon of the confectioners' sugar.
Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
Pour into the pan and bake 15 minutes.
Let cool 5 minutes, then invert onto the dish towel.
Sprinkle the cake with 1 teaspoon of confectioners' sugar, then roll up the cake and towel together, jelly-roll style.
Let cool.
Cream the icing ingredients in a large bowl.
Unroll the cake, spread the icing on top, then reroll the cake without the towel.
Refrigerate until chilled.
Sprinkle with the remaining 1 teaspoon of confectioners' sugar.