teaspoon other flavoring (brandy, almond, maple, etc.)
NUTRITION INFO
Serving Size: 1 (89) g
Servings Per Recipe:
12
AMT. PER SERVING% DAILY VALUE
Calories: 129.1
Calories from Fat 41 g32 %
Total Fat 4.6 g7 %
Saturated Fat 1.1 g5 %
Cholesterol 62.6 mg
20 %
Sodium 190.9 mg
7 %
Total Carbohydrate
16.6 g
5 %
Dietary Fiber 0.7 g2 %
Sugars 7.8 g31 %
Protein 4.8 g
9 %
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DIRECTIONS
MAKE FILLING:
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.