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Seasonal Cake Roll Recipe
|Eggs||4 Large, separated|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Cream of tartar||1 Teaspoon|
|Almond extract||1 1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs), sifted|
|Savory seasonings||1⁄4 Teaspoon|
|Almonds||1⁄4 Cup (4 tbs), finely chopped|
|Powdered sugar||1 Cup (16 tbs)|
|Light non dairy whipped topping||1 1⁄2 Cup (24 tbs)|
|Fruit||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 2518 Calories from Fat 944
% Daily Value*
Total Fat 106 g163.3%
Saturated Fat 30.2 g150.9%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 512.3 mg21.3%
Total Carbohydrates 364 g121.3%
Dietary Fiber 8.6 g34.2%
Sugars 230.5 g
Protein 43 g86.5%
Vitamin A 27.8% Vitamin C 49.6%
Calcium 23.2% Iron 52.9%
*Based on a 2000 Calorie diet
Beat egg whites in medium bowl until frothy.
Gradually add sugar and cream of tartar.
Beat on high speed of electric mixer until stiff peaks form.
Combine egg yolks and almond extract in large bowl.
Fold in half the beaten egg whites.
Gradually fold in flour, bake blend and remaining egg whites.
Gently fold in almonds.
Spread evenly into lightly greased, wax paper lined, 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Bake 8 to 10 minutes or until lightly browned and cake springs back when touched with fingertip.
While still warm, invert cake onto dish towel which has been dusted with powdered sugar.
Peel off waxed paper.
Roll up, jelly roll fashion, in towel.
When cool, gently unroll cake.
Spread on topping and your choice of chopped fresh fruit.
Roll up, cover with plastic wrap, refrigerate 1 hour.