Squash Or Pumpkin Roll Recipe
Ingredients
| Eggs | 3 | |
| Sugar | 1/4 Cup (16 tbs) | |
| 3 pkts. concentrated acesulfame-K | ||
| Lemon juice | 1 Teaspoon | |
| 3/4 cup canned squash or pumpkin | ||
| Flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| 6 oz. nonfat cream cheese | ||
| Butter/Margarine | 4 Teaspoon (Filling) | |
| Butter | 1/2 Teaspoon, flavored (Filling) | |
| Vanilla extract | 1/2 Teaspoon (Filling) | |
| Sugar | 2 Teaspoon (Filling) | |
| 4 pkts concentrated acesulfame-K | ||
Directions
Beat eggs at high speed for 5 minutes until they are thick and light in color.
Gradually add sugar, acesulfame-K, lemon, and squash.
Sift the flour, baking powder, and spices all together and fold into the mixture.
Mix well.
Spread into a 10-in. (25 cm) jelly-roll pan lined with wax paper coated well with non-stick cooking spray.
Spread nuts over the top.
Bake at 375°F (190°C) for 12 minutes, until a toothpick inserted comes out clean.
Turn onto a dish towel.
Roll up with the towel in between.
Cool.
To make the filling, whip together the cream cheese, margarine, and butter and vanilla extracts.
Slowly add the sugar and acesulfame-K.
Unroll the cake.
Spread filling over the entire cake.
Reroll and chill.
Gradually add sugar, acesulfame-K, lemon, and squash.
Sift the flour, baking powder, and spices all together and fold into the mixture.
Mix well.
Spread into a 10-in. (25 cm) jelly-roll pan lined with wax paper coated well with non-stick cooking spray.
Spread nuts over the top.
Bake at 375°F (190°C) for 12 minutes, until a toothpick inserted comes out clean.
Turn onto a dish towel.
Roll up with the towel in between.
Cool.
To make the filling, whip together the cream cheese, margarine, and butter and vanilla extracts.
Slowly add the sugar and acesulfame-K.
Unroll the cake.
Spread filling over the entire cake.
Reroll and chill.
Chef
