Chocolate Cream Roll

By GratefulSea

I can imagine this topped with raspberries or strawberries, or maybe some chocolate shavings, or crushed peppermint for the holidays. . . but the real nice part of this recipe is that it is low carb, low fat, low sodium, and low calorie. So let's roll.

Ingredients

• 1/4 cup plus 2 Tablespoons confectioners' sugar and more for garnish
• 1/3 cup cocoa powder
• 3 Tablespoons flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs, separated
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1 cup cream

Details

Servings 10
Preparation time 15mins
Cooking time 55mins
Adapted from recipe.com

Preparation

Step 1

Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Line with parchment or waxed paper; coat paper. Dust a clean kitchen cloth with 2 tablespoons of the confectioners' sugar.


Sift together cocoa, flour, baking powder and salt; set aside.


In a medium-size bowl, beat egg yolks, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla on medium speed about 1 minute until well blended. Reduce speed to low and add in cocoa mixture; set aside.


In another clean medium-size bowl, beat egg whites and cream of tartar on medium speed until foamy. Increase speed to high; gradually beat in remaining 1/3 cup granulated sugar, about 3 minutes, until stiff peaks form. Fold one-third of the whites into egg mixture; then fold in remaining whites.


Pour batter into prepared pan, spreading evenly.


Bake cake at 350 degrees F for about 23 minutes or until cake springs back when lightly pressed. Cool in pan on rack for 5 minutes. Then, invert cake onto sugar dusted cloth. Remove pan and paper and dust with 2 Tablespoons confectioners' sugar. Beginning at a short end, roll up cake, enclosing towel. Place cake, seam side down on a cooling rack. Cool completely.


In a medium-size bowl, beat heavy cream and remaining 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla on high speed about 3 minutes until stiff peaks form. Unroll cake and spread with whipped cream.


Carefully roll up cake without towel. Dust with additional confectioners' sugar before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 194, Fat, total (g) 11, chol. (mg) 118, carb. (g) 21, fiber (g) 1, pro. (g) 4, sodium (mg) 103, Percent Daily Values are based on a 2,000 calorie diet