Sugar-Free Chocolate Cake Roll

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READY IN: 22mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Chill. To serve, slice diagonally into pieces.
  • For best results, eggs should be at room temperature before using.
  • Whipped Frosting.
  • Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
  • 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.
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