A beautiful, elegant cake, suitable for any occasion. It is not gluten-free. One of the cakes I have made in my life that I was really proud of.
1 cup SPLENDA® Granular (250 mL)
2/3 cup canned pumpkin (150 mL)
1 cup Low-Carb Bake Mix, (250 mL)
(find on this blog)
1-1/2 tsp pumpkin pie spice (7 mL)
1 tsp baking powder (5 mL)
1/4 tsp salt (1 mL)
Filling:
8 oz regular cream cheese, softened (250 g)
1/2 cup SPLENDA® Granular (125 mL)
1/4 cup butter, softened (50 mL)
1 tbsp Da Vinci® Sugar Free (15 mL)
French Vanilla Syrup, OR
1/2 tsp vanilla extract (2 mL)
1 tbsp Confectioner’s Sugar Substitute, (15 mL)
Page___ (sorry, I don't have this recipe here) You could blend Splenda Granular and some cornstarch together.
Line 15 x 10-inch (38 x 25 cm) jelly roll pan with wax paper. Spray liberally with nonstick cooking spray and sprinkle with a tiny amount of bake mix.
In food processor, or in bowl with electric mixer, process eggs 4 minutes on medium high speed. While processing, gradually add SPLENDA® Granular. Add pumpkin; process on lower speed.
In medium bowl, combine Low-Carb Bake Mix, pumpkin pie spice, baking powder and salt. Make a well in center and add pumpkin mixture. Pour over prepared pan and spread out evenly. Bake in 375°F (190°C) oven 15 minutes. Invert cake onto clean tea towel. Carefully remove wax paper. Gently roll up cake from one short side (it will probably crack, but just keep going slowly) together with towel. Set aside to cool completely. Gently unroll and spread with cream cheese filling, sealing crack. Again roll up cake from short side. Sprinkle with Confectioner’s Sugar Substitute.
Filling: In food processor with S-blade, in blender, or in bowl with electric mixer, process cream cheese, SPLENDA® Granular, butter and Da Vinci® Sugar Free French Vanilla Syrup or vanilla extract.
Nutritional Analysis: Yield: 12 servings, 1 slice per serving
175.5 calories; 7.4 g protein; 13.8 g fat; 5.7 g carbs