Spiced Pumpkin Roll
Ingredients
4 eggs
1⁄2 cup sugar
2⁄3 cup canned pumpkin
2 tbsp water
2 tbsp vegetable oil
1 tsp vanilla extract
3⁄4 cup flour
2 tsp Pumpkin Pie Spice
1 tsp baking powder
2 recipe prepared Coconut Lime Sweet Dip, or sweet dip of your choice
Preparation
- Preheat oven to 400° F (205° C). Oil a Sheet Pan Liner and place on a Sheet Pan.
- In an electric mixer, whisk eggs and sugar on high for 5 minutes, until pale, thick, and doubled in volume.
- Add the pumpkin, water, vegetable oil, and vanilla. Sift in flour, Pumpkin Pie Spice, and baking powder, and fold very gently so that you do not lose any of the airy volume.
- Pour batter carefully onto Sheet Pan Liner, spreading batter to all edges. Bake 10–12 minutes until golden brown.
- To shape cake roll: while still warm, spread cake with Coconut Lime Dip. Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snuggly into shape. Sit the cake seam-side down.
- Slice into portions with a bread knife or chill until ready to serve.
Nutritional Information
Per serving: Calories 140, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 80 mg, Sodium 65 mg, Carbohydrate 19 g (Fibre 1 g, Sugars 11 g), Protein 7 g.
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