Sugar-Free Chocolate Cake Roll Recipe

Directions:

1. Cake.
2. Preheat oven to 400°F Spray 15 x10 x1 jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
3. Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
4. In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
5. Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
6. Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
7. Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2 of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner’s sugar and toasted sliced almonds, if desired.
8. Chill. To serve, slice diagonally into pieces.
9. For best results, eggs should be at room temperature before using.
10. Whipped Frosting.
11. Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
12. Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.