Chocolate Swiss Roll, Diabetic |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Ingredients:
4 eggs, separated |
1/2 teaspoon cream of tartar |
2 tablespoons splenda sugar substitute |
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 splenda sugar substitute |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/3 cups non-dairy coffee creamer, powder |
2/3 cup nonfat milk (may need more, if so add slowly) |
2 tablespoons splenda sugar substitute (or to taste) |
1/2 teaspoon vanilla flavoring |
1/2 teaspoon other flavoring (brandy, almond, maple, etc.) |
Directions:
1. MAKE FILLING:.
2. Chill small mixer bowl and beaters in freezer.
3. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally.
4. Add Splenda, flavorings and whip to mix. Refrigerate.
5. CAKE:.
6. Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.
7. Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons Splenda, beat until stiff peaks form; set aside.
8. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally.
9. 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.
10. Unroll and 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.
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