Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It’s much lighter than a classic roll cake, but without losing any flavor.
YIELD
10 servingsPREP
30 minCOOK
15 minREADY
45 minIngredients
Directions
For CAKE roll: Line a 15½x10½x1 inch pan with aluminum foil or wax paper.
Spray with vegetable oil cooking spray.
In a medium bowl, sift together flour, cocoa and baking powder.
Set aside.
In a large bowl beat the egg substitute until thick; gradually beat in brown sugar.
Blend in water, vanilla and coffee.
Gradually add flour and beat batter until smooth.
Pour batter into pan, spreading to cover.
Bake 15 minutes or until tester inserted into center comes clean.
Invert cake onto a towel.
Carefully remove foil or wax paper.
While still hot, roll the cake in the towel from the narrow end.
Cool on a wire rack.
Do not remove towel.
For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy.
Mix half of cheese mixture with 1 cup of the berries.
Mix the remaining half with the raspberry all-fruit spread.
TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel.
Spread the cheese/whole berry mixture over cake.
Then roll the cake.
Frost the cake with the cheese/fruit spread mixture and decorate with remaining berries.
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