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Strawberry Cake Recipe with Jelly Roll

 

Ingredients

Servings: 10

 

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

 

Nutrition Facts

 

Exchanges/Choices:

2 1/2 Carbohydrate

1 1/2 Fat

 

Calories 182

    Calories from Fat 33

Total Fat 4g

    Saturated Fat 1g

Cholesterol 85mg

Sodium 123mg

Carbohydrate 33g

    Dietary Fiber 1g

    Sugar 14g

Protein 4g

Cooking Methods

  1. 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.
  2. Combine the flour, baking powder and salt in a small bowl and whisk to mix well. Set aside.
  3. 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.
  4. 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 until smooth.
  5. Spread the batter evenly into the prepared pan. Bake 10 minutes or until the cake is lightly browned.
  6. 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 dish towel.
  7. 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.
  8. 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.

Fun Facts / Cooking Tips

Don't be intimidated by making a jelly roll for this diabetic strawberry cake recipe - the trick is to roll it up while it is hot. After you fill it and reroll it, the cake won't crack and it stays rolled. Don't tell your guests how easy it is to make!

 

 

 

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