2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1/2 cup granulated sugar, divided use
1/3 cup granulated no-calorie sweetener
1 tbsp canola oil
1 tsp vanilla extract
1 tbsp plus 1 tsp confectioners' sugar
1 (12-ounce) jar strawberry reduced-sugar
preserves, at room temperature
2 1/2 cups sliced fresh strawberries
2 1/2 Carbohydrate
1 1/2 Fat
Calories from Fat
Total Fat 4g
Saturated Fat 1g
Dietary Fiber 1g
- Preheat oven to 350 degrees. Line
the bottom of a 15x10-inch jelly roll pan with parchment paper. Coat
the paper and sides of pan with cooking spray. Set aside.
- Combine the flour, baking powder
and salt in a small bowl and whisk to mix well. Set aside.
- Place the egg yolks in a large bowl
and beat at medium speed until thickened. Gradually beat in 1/4 cup
of the sugar and the no-calorie sweetener. Beat in the oil and
vanilla. Set aside.
- Beat the egg whites at high speed
until foamy. Gradually beat in the remaining 1/4 cup sugar, beating
until stiff peaks form. Gently fold the egg white mixture into the
egg yolk mixture. Add the flour mixture to the egg mixture and stir
- Spread the batter evenly into the
prepared pan. Bake 10 minutes or until the cake is lightly browned.
- While the cake bakes, spread a
large thin linen or cotton cloth dish towel (not terry cloth) on the
work surface. Sift 1 tbsp of the confectioners' sugar evenly onto the
- Run a knife along the edge of the
cake and turn out onto the sugar coated dish towel. Remove and
discard the parchment paper. Immediately roll up the cake and towel
together, starting from the narrow end. Place the rolled cake on a
rack, seam side down and cool completely.
- Unroll the cake and spread the
preserves evenly over the top of the cake. Reroll the cake. Just
before serving, place the remaining 1 tsp confectioners' sugar in a
small fine-mesh sieve and sprinkle over the cake. Serve with berries.
The cake is best on the day it is made.