Extra-Light Cake Roll.

Extra-Light Cake Roll.

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup sifted cake flour or sifted all-purpose flour

  • 1

    teaspoon baking powder

  • ¾

    cup granulated sugar

  • ½

    cup refrigerated reduced-cholesterol whole egg product or 2 eggs

  • 1

    teaspoon vanilla

  • ¼

    cup water

  • 1

    tablespoon sifted powdered sugar

  • 1

    quart strawberry frozen yogurt or ice milk, softened

  • Sifted powdered sugar (optional)

  • Strawberries (optional)

  • Orange peel strips (optional)

  • Fresh mint (optional)


directions 1.Line a 15x10x1-inch jelly roll pan with waxed paper; set pan aside. 2.In a small mixing bowl combine flour and baking powder; set aside. 3.In a medium mixing bowl beat granulated sugar, whole egg product or eggs, and vanilla with an electric mixer on high speed for 5 minutes or until slightly thick and lemon-colored. Add water and beat on low speed. Sprinkle flour mixture over egg mixture; fold in gently until just combined. Spread batter evenly in prepared jelly-roll pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top is golden and springs back when lightly touched. 4.Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with the 1 tablespoon powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with frozen yogurt or ice milk to within 1/2 inch of edges. Roll up cake. Wrap and freeze at least 4 hours. Sprinkle with additional powdered sugar before serving, if desired. Garnish with strawberries, orange peel strips, and mint, if desired. Makes 10 servings.


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