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Add a photoThere's really no need for a special jelly roll pan--I've been using a 10" X 15" sided cookie sheet with success. Using a bent icing knife will loosen the cake quickly and easily!
Ингредиенты
- Cake:
- 1/2 cup unbleached flour
- 1/4 cup cocoa powder
- 1 tsp. baking powder
- 4 eggs, separated
- 1/3 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 cup sugar
- Powdered sugar
- Filling:
- 2 8-oz. bars Reduced Fat cream cheese
- 1 to 1 1/2 cups sifted powdered sugar
- 1/2 tsp. vanilla extract
- Optional additions to filling:
- 1/2 tsp. almond extract
- 1/2 cup ground almonds
- 1/2 cup sliced or diced strawberries
- A combo of all of these or whatever else tickles your fancy :)
Инструкции
- Preheat oven to 375°F.
- Grease and flour a 10"X15" cookie sheet or jelly roll pan. Set aside.
- Take a clean dish towel, lay it flat and sift powdered sugar onto it.
- Combine flour, baking powder and cocoa powder in a bowl. Set aside.
- Beat the egg yolks with 1/3 cup of sugar and extracts on medium speed until yolks turn a pale, creamy yellow.
- Wash and dry the beaters well. Beat the egg whites while slowly adding 1/2 cup of sugar on medium-high speed until stiff peaks form.
- Fold in half the egg white mixture. Add half of the flour mixture and carefully fold into the batter. Repeat with the rest of the egg whites and dry mix.
- Once all ingredients are incorporated, pour and evenly spread the batter into the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Remove from oven and loosen cake from pan. Turn the cake onto the prepared dish towel.
- Carefully roll the cake in the towel. Don't be afraid. It will seem like it will break at any moment, but don't worry. :)
- Place the roll onto a wire rack and let it cool for one hour.
- While the cake is cooling, prepare the filling by beating the cream cheese, powdered sugar and extract(s) on medium until all is incorporated. Add more sugar to desired sweetness. Stir in anything else you want to include in the filling (i.e. ground almonds, diced berries, etc.).
- Once cooled, carefully unroll the cake but do not flatten it. (It will naturally want to recoil.)
- Spread out some plastic wrap for the cake.
- Using your trusty icing knife, spread filling onto the cake. Try to stay within 1 inch of the edges (when you reroll the cake, the filling will make its way to the ends).
- Carefully roll the cake and place it seam-side down onto the plastic wrap. Roll 'er up, then with more plastic wrap, roll 'er up again. Place in the fridge for at least one hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 10 servings | |
| Calories 519 | |
| Calories from Fat 142 | 27% |
| Total Fat 16.03g | 20% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 738mg | 31% |
| Potassium 255mg | 7% |
| Total Carbs 84.86g | 23% |
| Dietary Fiber 1.4g | 5% |
| Sugars 36.29g | 24% |
| Protein 9.58g | 15% |
