Protein Pumpkin Roll Cake

So we at Bariatric Foodie are all about equal opportunity. We believe that post-op WLS patients have the same right to yummy food as everyone else.

We also believe we should have our own indulgences.

The account that follows is my attempt to fulfill an indulgence of my own. Please take note of a few things before we start on this thrilling journey.

#1 - this recipe was not intended to be low-cal or low-fat. Thus, it is an "occasion" treat. Thus, the indulgence

#2 - This was my very first attempt at this so this about as real as it gets

#3 - anyone remotely in the area of Baltimore...please be sure to read the request underlined at the bottom.

Moving right along...

Protein Pumpkin Roll Cake

(oh no she DI'INT...oh yes she did) Ok so our journey starts out with the main ingredients, pictured here:

We start with a very basic protein pumpkin cake batter:
Wet ingredients:
1/2 c. Splenda (modified from original recipe because 1 c. was too much!)
1/2 c. canned pumpkin (not pie filling, but pumpkin)
1/4 c. Brown Sugar Twin
3 tbsp Blue Bonnet Light (or I can't believe it's...yadda...yadda...)
2 large eggs
1 tsp vanilla extract

Dry Ingredients:
5 scoops vanilla whey protein powder
2.5 tsp baking powder
1/4 tsp salt

Mix together wet ingredients well. Sift in dry ingredients. Mix until blended. Simple right? It should look something like this:

So once I did that I had to figure out how to make a long, flat cake. Seemed to me the best way to do it was to line a cookie sheet w/ foil, spray it down and cook the cake on that. So that's precisely what I did. And I baked on 350 for 10 minutes. Yes, only 10 minutes. Seriously. Here's what it looked like out of the oven:
Now it is VERY important with roll cakes to let the cake cool. I know you're excited. I was too. But we had to let the thing cool! The cooling process gave me time to contemplate what the heck I was gonna fill this puppy with. I had this whole grand scheme in my head involving ricotta cheese and cream cheese and all that jazz but...being that we just had a blizzard and I was not willing to trek out in the snow to procure ricotta...the cream cheese would have to do. Here's what I used.

Filling:2 - 8 oz. packages Neufchatel cheese (1/3 less fat cream cheese)
1/2 c. Splenda
4 tbsp SF caramel syrup

Yummmmmmmeeeee...oh? Wha? Yes, yes...getting back to it. So I skipped a part actually. Once I took the thing out of the oven I needed to transfer it so I could peel the backing:


Then I lined the first cookie sheet with plastic wrap and transfered the cake back onto it. There...now we're in the right place. So I iced the thing (and it looked so pretty and flat...I was so mesmerized that I forgot to take a pic at this stage). So here came the real test: could a protein cake roll?

It CAN! It DID! So here is the finished product which isn't the greatest looking thing in the world but this was my first time.



And here is what a slice looks like.


Don't ask me how many calories this is. I don't know. Probably a gamillionty seven. As I said above, I was not aiming for low-cal this time. I was aiming for a roll cake. Now that I know this is possible I can work on low-cal. So I know what you are wondering now. How did it taste?

That's where we get back to the Baltimore folks. If you live anywhere near Baltimore City...come help me eat this cake or so help me God you will find me on the floor with pumpkin roll cake hanging out of my mouth and a glazed expression on my face!
...that's it...now go make this. It's good!
Merry Christmas and Happy New Year from Bariatric Foodie!