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Chocolate Filled Cake Roll

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Recipe

 

Yield

10 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cake
5 large eggs
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½ cup sugar
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cup artifical sweetener
(3 packets)
*
1 teaspoon vanilla extract
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¾ cup all-purpose flour
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2 tablespoons cornstarch
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1 teaspoon baking powder
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Filling
2 cups milk, skim
3.4 ounces instant pudding mix
chocolate, (1 package)
* Camera
Topping
2 teaspoons cocoa mix
*

Ingredients

Amount Measure Ingredient Features
Cake
5 large eggs
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118 ml sugar
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3E+1 ml artifical sweetener
(3 packets)
*
5 ml vanilla extract
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177 ml all-purpose flour
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3E+1 ml cornstarch
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5 ml baking powder
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Filling
473 ml milk, skim
98.3 ml/g instant pudding mix
chocolate, (1 package)
* Camera
Topping
1E+1 ml cocoa mix
*

Directions

Preheat oven to 400℉ (200℃).

Grease and line the bottom of a 10x15 inch jelly roll pan with waxed paper.

Beat eggs in a large bowl with electric mixer until fluffy.

Sprinkle sugar, sweetener and vanilla over eggs; continue beating for 2 minutes.

Sift flour, cornstarch, and baking powder together.

Sprinkle half the mixture over batter; fold in with spatula.

Repeat with remaining flour mixture.

Spread batter evenly in pan.

Bake on center rack in oven for 10 to 12 minutes or until cake is golden 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 until it cools into jelly roll shape.

Meanwhile, to make filling, blend milk with pudding mix according to package directions.

Refrigerate pudding until it thickens.

Unroll cake, spread evenly with pudding, and reroll.

Sprinkle sugar-free cocoa over the top to decorate.

Cut into 1inch slices and serve.

NOTE: This cake can also be filled with a sweet fruit spread, using 1¼ cup spread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 33218% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 267mg 89%
Sodium 153mg 6%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 3%
Sugars g
Protein 29g
Vitamin A 6% Vitamin C 2%
Calcium 21% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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