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Strawberries and Cream Cake Roll

Sweet strawberries are rolled up with a creamy filling to make a beautiful cake roll.

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  • Serves: 10
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 10

Serving Size: 1 slice (1/10 cake)

Amount Per Serving
 
Calories:
200 
Calories from Fat:
80 
Total Fat:
9g 
Saturated Fat:
6g 
Cholesterol:
85mg 
Sodium:
120mg 
Total Carbs:
25g 
Dietary Fiber:
1g 
Sugars:
13g 
Protein:
4g 

DIRECTIONS

  1. Preheat oven to 375 degrees F.

  2. Grease bottom and sides of a 15x10x1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Set aside.

  3. Beat egg yolks at high speed of an electric mixer until thick and pale; gradually add 1/3 cup SPLENDA® Granulated Sweetener, beating constantly. Stir in oil and vanilla extract.

  4. Whip egg whites at high speed until foamy; gradually add remaining 1/3 cup SPLENDA® Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.

  5. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter into prepared pan; spread batter evenly.

  6. Bake for 10 minutes or until cake springs back when lightly touched in center.

  7. Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together tightly; cool 30 minutes on a wire rack seam side down.

  8. Unroll cake and remove towel. Spread with whipped topping; spoon strawberries over topping; carefully, reroll. Place on a serving plate, seam side down. Chill 2 hours before serving.

INGREDIENTS

  • 4 large eggs, separated
  • 2/3 cup SPLENDA® No Calorie Sweetener, Granulated, divided
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup light corn syrup
  • 2/3 cup sifted cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 1 pint strawberries, sliced

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