teaspoon other flavoring (brandy, almond, maple, etc.)
Serving Size: 1 (89) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 41 g32 %
Total Fat 4.6 g7 %
Saturated Fat 1.1 g5 %
Cholesterol 62.6 mg
Sodium 190.9 mg
Dietary Fiber 0.7 g2 %
Sugars 7.8 g31 %
Protein 4.8 g
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.
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.