Monday, February 2, 2009

Chocolate Jelly Roll~Sugar Free of course!

It's January, well it used to be. That means one thing, a Chocolate Jelly Roll.

My father-in-law request this cake every year on his birthday. Sometimes several times through out the year also. So, to keep peace in the family, why else would I do it? Here ya go

5 eggs separated
1 cup + 1 Teaspoon Splenda
4 Tablespoons Cocoa
1 Tub Sugar Free Cool Whip

Heat oven to 350 degrees Fahrenheit. Grease a jelly roll pan and line with parchment paper or waxed paper, then grease the paper too. You will need 2 bowls for mixing.

Beat the yolks until frothy, then add 1 cup Splenda and the cocoa powder, beating until well mixed. This will be a thick mixture, but don't worry.

Using a clean beater and bowl, whip the egg whites until nice peaks form, but not to dry.

Fold in the chocolate mixture into the egg whites. I tried this and ended up using the mixer to make sure everything was combined.

Spread cake batter into jelly roll pan and smooth out.
Bake at 20 minutes, keeping a careful eye as not to over bake.

When cake is done, remove from oven and carefully flip cake onto a clean towel. Peel the wax paper off and dust the cake with powdered Splenda (grind a 1/4 cup of Splenda in a blender/magic bullet). Cover with a clean/damp towel and cool.

Remove cool towel, spread Sugar Free Cool Whip on top of cake, but no to close to the edges.

Lifting off the other towel edge, roll the cake into a jelly-roll shape, edging the towel a bit more each time to help guide the cake without breaking.

Ice with Sugar Free Icing , and place in freezer to help firm up. Remove from freezer a couple of hours before and enjoy. This cake can also be served with fresh strawberries or raspberries as a garnish.

Happy Birthday Bob!