Chocolate Cake Roll - Diabetic |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 12 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. Ingredients:
4 eggs, separated |
1/2 teaspoon cream of tartar |
2 tablespoons sugar twin |
3/4 cup skim milk |
2 teaspoons vanilla flavoring |
1/4 teaspoon almond flavoring |
3/4 cup all-purpose flour |
1/3 cup cocoa |
3 tablespoons sugar twin |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup non-fat non-dairy creamer, powder |
1/3 cup 2% low-fat milk |
1 tablespoon sugar twin |
1/4 teaspoon vanilla flavoring |
1/4 teaspoon other flavoring (brandy, almond, maple, etc.) |
Directions:
1. Spray jelly roll pan (15 x 10 x 1 inch) with Baker's Joy or grease well and.
2. lightly flour pan. Beat egg whites with cream of tartar at high speed until.
3. foamy. Add 2 tablespoons Sugar Twin, beat until stiff peaks form; set aside.
4. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened.
5. Beat 2 minutes at medium, scraping sides occasionally. Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack. Unroll; spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices.
6. WHIPPED FROSTING:.
7. Chill small mixer bowl and beaters in freezer. Add creamer and milk; whip.
8. until stiff peaks form, scraping bowl occasionally. Add Sugar twin, flavorings.
9. and blend. Refrigerate.
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