Categories: Cakes - Frosting - Icing
Ingredients
- 5 egg whites
- 3 egg yolks
- 1/2 cup sifted cake flour
- 1 tsp. baking powder
- 1 tsp. vanilla-butter-nut flavoring or 2 tsp. vanilla
- 1/2 cup sugar (sugar substitute will not give good results)
- 1 1/2 cups fat-free milk
- 1 4-serving-size pkg. sugar-free vanilla instant pudding mix
- 1 cup frozen sugar-free whipped topping, thawed
- 2 bananas
- 1/2 cup sliced fresh strawberries
- 2 Tbsp. sugar-free chocolate flavor syrup
Directions
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For cake, place egg whites in a large bowl, and egg yolks in a medium bowl. Let stand at room temperature 30 minutes.
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Meanwhile, coat a 15 × 10 × 1-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with nonstick cooking spray; set aside. In a small bowl stir together cake flour, baking powder, and 1/4 tsp. salt; set aside.
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Preheat oven to 350 degrees. Add flavoring to egg yolks; beat with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually beat in 3/4 cup of the sugar, beating one high speed until sugar is almost dissolved.
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Sprinkle flour mixture over egg yolk mixture; gently fold in just until combined. Thoroughly wash beaters. Beat egg whites with electric mixer on medium speed until soft peaks form.
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Gradually beat in the remaining 1/4 cup sugar until stiff peaks form. Fold 1/2 cup of the beaten egg whites into the egg yolk mixture to lighten. Fold I the remaining egg whites. Spread batter evenly in prepared pan.
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Bake about 12 minutes or until cake springs back when lightly touched, immediately loosen edges of cake from pan; turn cake out onto a clean dish towel. Remove parchment paper. Starting from a short side, roll towel and cake into a spiral. Cool on a wire rack.
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For filling: In a medium bowl whisk together milk and pudding mix just until thickened. Fold in whipped topping. Cover and chill at least 1 hour.
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Unroll cooled cake. Remove towel. Spread filling to within 1-inch of edges. Thinly slice one of the bananas; arrange slices over the filling. Roll up cake. Cover and chill 2 to 8 hours.
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To serve: Thinly slice the remaining banana. Top cake roll with banana ans strawberry slices. Drizzle with chocolate syrup.