Chocolate Cake Roll - Diabetic

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 12
• 4 eggs, separated
• 1/2 teaspoon cream of tartar
• 2 tablespoons sugar twin
• 3/4 cup skim milk
• 2 teaspoons vanilla flavoring
• 1/4 teaspoon almond flavoring
• 3/4 cup all-purpose flour
• 1/3 cup cocoa
• 3 tablespoons sugar twin
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup non-fat non-dairy creamer, powder
• 1/3 cup 2% low-fat milk
• 1 tablespoon sugar twin
• 1/4 teaspoon vanilla flavoring
• 1/4 teaspoon other flavoring (brandy, almond, maple, etc.)

Recipe

• 1 spray jelly roll pan (15 x 10 x 1 inch) with baker's joy or grease well and.
• 2 lightly flour pan. beat egg whites with cream of tartar at high speed until.
• 3 foamy. add 2 tablespoons sugar twin, beat until stiff peaks form; set aside.
• 4 beat yolks 5 minutes until thick and lemon colored. blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened.
• 5 beat 2 minutes at medium, scraping sides occasionally. pour yolk mixture over whites, carefully fold by hand until evenly blended. pour into pan and bake 7 minutes until done. set 1 minute; loosen around edges. invert onto towel, roll with towel from narrow end, leaving open side on bottom. cool completely on a rack. unroll; spread cake with whipped frosting to within 1/2 inch of edges. save some frosting for garnish. roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. chill until serving time. cut into 1/2 inch slices.
• 6 whipped frosting:.
• 7 chill small mixer bowl and beaters in freezer. add creamer and milk; whip.
• 8 until stiff peaks form, scraping bowl occasionally. add sugar twin, flavorings.
• 9 and blend. refrigerate.