This is a beautiful holiday dessert that is sure to impress your guests. The directions appear long, but it is actually quite easy to make.
Cake 3 tablespoons powdered sugar, sifted 5 egg whites, room temperature 5 egg yolks 2/3 cup sugar 1/3 cup flour 1/4 cup cocoa powder 1/2 teaspoon salt
Filling* 1/2 cup fat-free milk 2 1/2 tablespoons flour 1/4 cup Splenda or sugar 1/4 cup sugar 1/2 cup butter or margarine, softened 1/2 teaspoon vanilla 1/2 cup chopped walnuts or pecans
Frosting 1 cup canned whipped chocolate frosting
Preheat oven to 350 degrees. Line a 15 x 10 x 1 inch baking pan with parchment paper. Grease the top side of the paper. (This is very important to prevent the cake from sticking to the paper.) Place a large towel (larger than the pan size) on the counter. Dust with powdered sugar.
Place egg whites in a medium bowl. Let stand 30 minutes or until room temperature. (Egg whites beat better at room temperature.) Using an electric mixer, beat eggs until stiff peaks form. Set aside.
Place egg yolks in a small bowl. Using an electic mixer, beat until light and fluffy. Gradually add 2/3 cup sugar and continue beating until thick and lemon-colored. Add flour, cocoa powder, and salt. Beat until blended. Stir in several tablespoons of the eggs whites to soften the chocolate mixture. Add chocolate mixture to bowl of egg whites and gently fold the chocolate into the egg whites. Fold until no streaks of egg white remain. Spoon into pan and gently smooth batter evenly in pan. Bake for 12 - 14 minutes or until cake springs back when touched lightly. Do not over bake. Cool for 5 minutes. Tip pan onto prepared towel. Roll up in the towel, starting with the short side. Cool.
Filling: Combine milk and flour in a shaker. Shake until blended. Pour into a small saucepan. Cook over medium heat while stirring constantly with a wire whip. Continue to cook until mixture comes to a boil. Continue stirring while mixture bubbles for 1 minute. Mixture will be very thick. Set aside to cool to room temperature. In a small bowl, combine Splenda, sugar, butter, and vanilla. Beat until smooth. Add the very thick, pasty appearing, flour mixture. Beat until smooth. Stir in nuts.
To assemble cake, unroll the cake. Spread filling evenly over the top of the cake. Roll up cake and place on a platter seam side down. Frost the top and sides with a soft chocolate frosting. Run a fork over the top to make the cake appear to be a log.
*Note: In place of the cooked filling, use whipped cream or any other frosting of your choice.
Nutritional Information per serving:
Calories: 260 Fat, gm.: 14 Protein, gm.: 4 Carbs, gm.: 33 Cholesterol, mg.: 100 Fiber, gm.: 0.7
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