butternut squash cake roll.
I’m currently taking a formal nutrition class. As a firm believer in eating the right foods (if your food can go bad, its good for you; if it can’t go bad, you need to back away slowly, turn, and run as fast as you can in the opposite direction), I find the class more interesting and enjoyable than my average classmate. For example, a somewhat stout individual who I can safely safe has not entered a gym in many, many, years brought in a giant, sloppy, oily bucket of cheese fries….for breakfast. Obviously, he’s not paying attention in class.
I am always in the “dessert” group for the class, so every week, it’s my job to prepare a nutritious and delicious dessert – not the easiest of feats, but I love a challenge, especially one that’s dessert-related. This past week, I was tasked with making a Pumpkin Cake Roll with Cream Cheese filling. Everything was low-fat, and the sugar was swapped with Splenda. Having never made a cake roll before, I was a little nervous, but I’m there to learn new things, so I willingly accepted the daunting task. So I began assembling the ingredients. Flour – check. Cream cheese – check. Splenda – check. Pumpkin puree – ??? Is this a joke? Am I being punked? How could I be assigned to bake a pumpkin cake roll when there is no pumpkin anywhere to be found? So I hit my instructor with the news, figuring she’ll just tell me to make something else. Not even close. She goes on a man hunt to find me a suitable substitution and hands me none other than a giant, raw, butternut squash.
I immediately went into panic mode. What do I do with this…thing?! I have never in my life used a squash in anything prior to that date. My bewildered look must have given me away, because my instructor said “just steam it and puree it.” Awesome. Yeah, I’ll get on that.
Well, thanks to the help of a good Samaritan classmate, I was able to get the squash peeled, chopped, and in the steamer. The puree-ing part was simple, as I’ve pureed many things many times. The extra steps just took so long, I feared I would not finish in time. I was starting to feel like a contestant on Hell’s Kitchen, and kept expecting to see Gordon Ramsay out of the corner of my eye, yelling at me to bring him more risotto.
Anyway, I finished mixing, baked the thing, took it out of the oven, and you know what? It was perfect. My instructor came over to tell me how great it looked, and what a great job I did, especially since I had to improvise the ingredients. And not only did it look just lovely, it tasted just delightful – no one would ever guess that it wasn’t that bad for you. Try it for yourself – the recipe is below, complete with my personal modifications.
As the old saying goes: a squash in the hand is….really heavy.
that’s how i roll.
SPLENDA PUMPKIN BUTTERNUT SQUASH CAKE ROLL WITH CREAM CHEESE FILLING
3 large eggs
1/2 cup SPLENDA® No Calorie Sweetener, Granular, divided
1/4 cup light corn syrup
3/4 cup steamed and pureed butternut squash
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons powdered sugar
Cream Cheese Filling
Garnish: powdered sugar
PREHEAT oven to 375° F.
GREASE bottom and sides of a 15- x 10- x 1-inch jellyroll pan; line pan with parchment paper; grease and flour paper.
BEAT eggs in a large bowl at high speed with an electric mixer for 5 minutes; gradually add 1/4 cup SPLENDA® Granular and corn syrup. Beat 2 additional minutes. Gradually add squash and lemon juice; beat on low speed until blended.
COMBINE flour, remaining 1/4 cup SPLENDA® Granular, baking powder and next 5 ingredients; gradually fold into squash mixture. Spread batter evenly in pan.
BAKE for 10 – 12 minutes or until cake is done.
SIFT 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together; cool 30 minutes on a wire rack seam side down.
UNROLL cake; spread with cream cheese mixture and re-roll. Dust with additional powdered sugar, if desired.
(these last two steps are exactly how the recipe read – I left them in, in case you wanted to try it this way. What I did instead was remove the cake from the pan, still on the parchment paper, and placed it paper-side down on a towel. I then rolled the cake and paper and let it cool. I then unrolled it, spread the cream cheese filling on it, and re-rolled it, removing the paper as I rolled. This worked great, in my opinion.)
Cream Cheese Filling
1 (8-ounce) package reduced-fat cream cheese, softened
1/4 cup butter, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
BEAT cream cheese and butter at high speed with an electric mixer until creamy; gradually add SPLENDA® Granular and powdered sugar, beating until blended. Add vanilla.