Pumpkin Cake Roll

Ingredients:

3 eggs
¾ cup sugar
2/3 cup canned pumpkin
½ teaspoon almond extract
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
1 tablespoon plus 1 cup confectioners' sugar, divided
6 ounces reduced-fat cream cheese, cubed
1 teaspoon butter
½ teaspoon vanilla extract

Directions:

Line a 15-inch x 10-inch x 1-inch baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract.

Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.

Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.

Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.

Unroll cake; spread filling evenly over cake to within ½ inch of edges. Roll up again. Cover and refrigerate for 1 hour before serving.      

Yield: 12 servings.