HOLIDAYS 2014: CREAM CHEESE PUMPKIN ROLL(click here to print)

CREAM CHEESE PUMPKIN ROLL

• Roll Ingredients
• Coconut oil or grass-fed butter for greasing pan
• 6 pastured eggs, room temperature, separated
• ½ teaspoon cream of tartar
• 6 ounces cream cheese, softened
• ½ cup canned pumpkin (NOT pie filling!)
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• Equivalent of 1¼ cup of sugar in stevia
• Vanilla whey protein powder, to line the linen cloth
• Filling Ingredients
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• Equivalent of ½ cup sugar in stevia 
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 300° F.
2. Line a jelly roll pan with parchment paper and then wipe down with a bit of coconut oil or butter using the corner of a piece of paper towel.
3. In a stand mixer or blender, whip the egg whites with the cream of tartar to the stiff peak stage, about 5 minutes.
4. While that’s happening, in a separate bowl, combine the egg yolks, cream cheese, pumpkin, spices, and vanilla extract. You can use a hand blender for this because most of us don’t have two blenders, and because if the cream cheese is truly room temperature, it will be very soft.
5. Using a rubber spatula, fold the whites into the yolk mixture until they are combined.
6. Bake 30 minutes. Pull it out of the oven, put it on a wire rack and let it cool for 20 minutes. Roll the cake into a linen towel sprinkled with whey protein powder. Let it stand for 1 hour, during which time you can finish softening the butter and cream cheese for the filling.
7. Use your blender to combine the filling ingredients, just at the end of the cooling hour.
8. Unroll the cake and spread the mixed filling. Re-roll, without the linen! Now wrap it in waxed paper, and then foil, and refrigerate it 2-3 hours before serving. You can refrigerate this for 2-3 days, and it also freezes well.

Notes:  Make sure you use the block cream cheese, not the tubs. Also, have everything at room temperature or else it will not mix properly

serves 18; 2 g. carbs

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