Chocolate Swiss Roll, Diabetic

Recipe by Annacia
READY IN: 27mins




  • Chill small mixer bowl and beaters in freezer.
  • Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally.
  • Add Splenda, flavorings and whip to mix. Refrigerate.
  • CAKE:
  • Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.
  • Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons Splenda, beat until stiff peaks form; set aside.
  • 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.
  • 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 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.