0 Picture
Ingredients
- ½ cup almond slices, toasted
- ½ cup flaked coconut, toasted
- 1 (20 ounce) can crushed pineapple
- ½ cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon cornstarch
- 4 large eggs, separated
- ⅔ cup SPLENDA® No Calorie Sweetener, Granulated, divided
- 1 tablespoon vegetable oil
- ½ teaspoon almond extract
- ¼ cup light corn syrup
- ⅔ cup sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons powdered sugar
Details
Servings 10
Adapted from splenda.com
Preparation
Step 1
Preheat oven to 375 F. Grease bottom and sides of a 15-by-10-by-1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Sprinkle almond slices and coconut evenly in pan. Set aside.
Drain pineapple reserving ¼ cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
Combine ½ cup SPLENDA® Granulated Sweetener, cornstarch, and reserved ¼ cup pineapple juice, stirring until cornstarch is dissolved; stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut. Set aside.
Beat egg yolks at high speed with an electric mixer until thick and pale; gradually add ⅓ cup SPLENDA® Granulated Sweetener, beating constantly. Stir in oil and almond extract. Set aside.
Beat egg whites at high speed until foamy; gradually add remaining ⅓ cup SPLENDA® Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.
Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven.
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; cool 30 minutes on a wire rack seam side down. Cut into 1-inch slices.
Nutrition Information:
Per serving
190 calories (70 calories from fat, 7 g total fat
2 g saturated fat)
85 mg cholesterol
130 mg sodium
26 g total carbohydrates
2 g fiber
13 g sugar
5 g protein
Review this recipe