9 March, 2016
Red Velvet Cake Roll
If you’re diabetic, it’s tough to find sweets that you can eat without guilt. This red velvet cake roll recipe can help ease your sweet tooth but still fits into a diabetic diet plan.
- 4 eggs
- 1/3 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/3 cup Splenda (or whatever sugar substitute you use)
- 1 tablespoon red food coloring
- 1/2 cup Splenda (or other substitute)
- Powdered sugar *
- 1 cup frozen light whipped dessert topping, thawed
- 1/2 cup light sour cream
- 1/2 teaspoon vanilla
- Separate eggs. Allow egg whites and yolks to stand at room temperature 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.
- Preheat oven to 375 degrees F. In a medium bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.
- Thoroughly wash beaters. In another medium bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; gently fold in just until combined. Spread batter evenly in the prepared baking pan.
- Bake 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack.
- For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake into a spiral; trim ends. Cover and chill up to 6 hours. Just before serving, sprinkle cake with additional powdered sugar.
* Sugar Substitutes: For granulated sugar, substitute Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup and 1/2 cup granulated sugar. We do not recommend using sugar substitute in place of the powdered sugar.
* Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except 119 calories, 16 g carbohydrate, 10 g total sugar. Exchanges: .5 other carb. Carb Choice: 1
Nutrition Facts Per Serving:
Servings Per Recipe: 10
PER SERVING: 144 cal., 4 g total fat (2 g sat. fat), 78 mg chol., 72 mg sodium, 24 g carb. (18 g sugars), 3 g pro.