Pumpkin Cake Roll

This is one of my all time favorite desserts! I love it so much that I like to eat it year round not just in the fall!

Prep: 20 min.   Cook" 5 min.   Bake: 12 min.   Cool: 1 hr.   Refrigerate: 20 min.   Makes: 12 servings


CAKE:

• 1 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. pumpkin pie spice, plus more for serving (optional)
• 1/4 tsp. salt
• 4 eggs, at room temp.
• 3/4 c. granulated sugar
• 3/4 c. canned pumpkin puree
• 1/2 c. confectioners' sugar

FILLING:

• 3/4 c. canned pumpkin puree
• 1 large egg yolk
• 6 Tbs. granulated sugar
• 1 1/2 c. heavy cream

1. Cake. Heat oven to 375 degrees, coat a 15 x 10 x 1 in. pan with nonstick cooking spray. Line with wax paper; coat paper with spray.
2. In a medium bowl, whisk flour, baking powder, pumpkin pie spice and salt.
3. In a large bowl or in a stand mixer, whip eggs at med. speed until slightly thickened, about 2 min. On high speed, beat in granulated sugar 1 Tbs. at a time until thick and lemon-colored, about 5-7 min. On low, beat in pumpkin puree. Fold in flour mixture in 2 batches. Spread evenly into prepared pan.
4. Bake at 375 degrees for 10-12 min., until cake springs back slightly when pressed. Meanwhile, sift 1/4 of the confectioners' sugar over a clean kitchen towel. When cake is done, loosen edges and immediately invert onto prepared towel. Remove pan and wax paper. Sift remaining 1/4 c. confectioners' sugar over cake. From a short end, roll up cake with towel, jelly roll fashion. Cool completely on a wire rack for at least an hr.
5. Filling. In a small saucepan, whisk pumpkin puree, egg yolk and 3 Tbs. of the granulated sugar. Cook for 5 min. over med. heat, stirring frequently (mixture should reach 160 degrees). Transfer to a medium bowl. Refrigerate for 20 min.
6. Once cake is cool, gently unroll. Whip 1/4 c. of the heavy cream with 1 Tbs. of the remaining granulated sugar to stiff peaks. Fold into filling and spread over cake. Re-roll without towel.
7. Frosting. Whip remaining 1 1/4 c. cream with remaining 2 Tbs. sugar to stiff peaks. Spread over cake roll. Dust with a little pumpkin pie spice, if desired. Refrigerate until serving.

PER SERVING: 271 CAL; 13 g FAT (8 g SAT); 5 g PRO; 35 g CARB;2 g FIBER; 135 mG SODIUM, 128 mg CHOL.