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Add a photoServings: 12
Ingredients
- 5 x Large eggs
- 1/2 c. Sugar
- 3 pkt Sweet'n Low
- 1 tsp Vanilla extract
- 3/4 c. All-purpose flour
- 2 Tbsp. Cornstarch
- 1 tsp Baking pwdr
- 2 c. Skim lowfat milk
- 1 pkt S/f chocolate instant pudding mix
- 2 tsp S/f cocoa mix
Directions
- Preheat oven to 400 degrees F. Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
- Beat Large eggs in a large bowl with electric mixer till fluffy. Sprinkle sugar, Sweet'n Low and vanilla over Large eggs; continue beating for 2 min.
- Sift flour, cornstarch, and baking pwdr together. Sprinkle half the mix over batter; mix in with spatula. Repeat with remaining flour mix. Spread batter proportionately in pan.
- Bake on center rack in oven for 10 to 12 min or possibly till cake is golden brown and springs back when lightly touched.
- Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, with towel as a guide. Leave cake rolled till it cools into jelly roll shape.
- Meanwhile, to make filling, blend lowfat milk with pudding mix according to package directions. Chill pudding till it thickens.
- Unroll cake, spread proportionately with pudding, and reroll. Sprinkle sugar-free cocoa over the top to decorate. Cut into 1" slices and serve.
- NOTE: This cake can also be filled with a sweet fruit spread, using 1 1/4 c. spread. Recipes for a few follow. NF
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 110 | |
| Calories from Fat 19 | 17% |
| Total Fat 2.15g | 3% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 151mg | 6% |
| Potassium 100mg | 3% |
| Total Carbs 17.76g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 10.65g | 7% |
| Protein 4.77g | 8% |
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