Serves: 10
Total Calories: 339
1. Preheat oven to 375°. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease and set aside.
2. In a small mixer bowl at high speed, beat egg whites until foamy. Gradually add 1/2 cup splenda and continue beating until stiff peaks form set aside.
3. In a large mixer bowl at high speed, beat egg yolks 3 minutes. Gradually add 1/3 cup splenda and beat 2 minutes or until thick and pale yellow. Beat in extracts.
4. Stir together flour, baking powder, and salt. At low speed, add to egg yolk mixture alternately with water until well blended, starting and ending with dry ingredients. Fold in egg whites until no streaks remain. Spread in jelly roll pan.
5. Bake 12 to 15 minutes or until top springs back when lightly touched in center. Immediately invert onto towel sprinkled with powdered sugar. Carefully peel off foil. Roll cake in towel starting at wide end. Cool roll on a wire rack.
6. In a medium metal bowl, pour boiling water over gelatin. Stir until gelatin dissolves. Place bowl in a larger bowl containing cold water and ice. Stir gelatin mixture just until syrupy. Immediately remove bowl from water bath. Fold in whipped cream, and if desired, food color.
7. When cake is cooled, gently unroll. Spread gelatin mixture over cake to within 1 inch of opposite edge. Reroll. Cover and chill at least 2 hours.
8. To serve, sprinkle top with powdered sugar and slice. Serve with puréed and sliced strawberries.
This Strawberries and Cream Cake Roll recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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