Cook's Country Pumpkin Roll

[DMurray]

This recipe is in the current issue of Cook's Country. When I first saw the description, I thought it might be fairly light, but nope, it's got 5 whole eggs. Do you guys think I could replace all/some of the eggs with egg substitute? Also, any suggestions on a lighter filling?

Pumpkin Roll

Makes an 11-inch log

The simple pumpkin sponge cake with Fluffy Cheesecake Frosting needs no more than a dusting of powdered sugar.
1 cup cake flour , sifted
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
1 cup sugar
1 cup canned pumpkin puree
3 cups cream cheese frosting (use your own or see related recipe)
Confectioners' sugar and store-bought spiced nuts, for garnish

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet and line with greased parchment paper. Whisk flour, spice, baking soda, and salt in medium bowl; set aside. With electric mixer on medium-high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes. Add pumpkin and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan. Bake until cake is firm and springs back when touched, about 15 minutes. Before cooling, run knife around edge of cake to loosen, and turn out onto clean sheet of parchment paper that has been dusted with confectioners' sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into log and cool completely, about 1 hour.

TO ASSEMBLE: Gently unroll cake and spread with frosting, leaving 1-inch border at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and chill completely, at least 1 hour or up to 2 days. Remove plastic, dust with confectioners' sugar, and garnish with spiced nuts.

The suggested filling (calls for a double recipe-3 cups):

Fluffy Cream Cheese Frosting

Makes 11/2 cups, enough to frost 12 cupcakes

Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny.
4 tablespoons unsalted butter , softened but still cool
1 cup confectioners' sugar
4 ounces cream cheese , softened, cut into 4 pieces
3/4 teaspoon vanilla extract

With electric mixer on medium-high speed, beat butter and confectioners' sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.

Thanks!
Deb

[sneezles]

I'd probably sub for 3 of the eggs and use reduced fat cream cheese for the filling. I think I might also reduce the butter by half in the filling, if it doesn't have a good texture then you could add some more.

[DMurray]

Thanks, Sneezles, that's what I was thinking about for the eggs, too. I really wasn't sure what to do with the filling-good idea for the butter . . . .I'll have to experiment.

[Beth]

I just saw Ina Garten's recipe in a House Beautiful magazine. Hers calls for 3 XL whole eggs to 3/4 c all purpose flour and 3/4 c pumpkin for a 13x18 cake (other ingredients are similar, just lists individual spices rather than a blend). I think I have a chocolate version that only uses egg whites, so you can probably reduce the number of eggs and sub some on the whites vs yolks.

The filling in Ina's is 12 oz marscapone, 1-1/4 c powdered sugar, 2 T cream and 1/4 cup minced crystallized ginger, pinch of salt. I think you could use milk or cream to whip up the reduced fat cream cheese for a filling.