3/4 cup sifted all-purpose
1 teaspoon baking powder
5 eggs, separated
1/8 teaspoon salt
1/2 cup brewed coffee
1/3 cup unsweetened cocoa
5 packets Equal®
1 envelope diet dessert whipped topping mix
1/2 cup skim milk
2 teaspoons instant coffee crystals
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract
8 packets Equal®
To Make Roll:
Spray bottom of a 15 1/2 by 10 1/2 by 1 inch jelly-roll pan with vegetable spray. Line bottom with waxed paper. Spray with vegetable spray. Preheat oven to 400 degrees F. Sift together flour and baking powder onto a piece of waxed paper. Reserve.
In a large bowl, at high speed, beat egg whites with salt until stiff peaks form. Beat egg yolks with coffee and cocoa until well blended. Beat in reserved flour mixture. Gently fold in beaten egg whites until no white streaks remain. Turn batter into prepared jelly-roll pan and bake 5 to 7 minutes. Test cake by tapping center with your fingertip; cake should spring back when done. Remove from oven and loosen cake around edges with knife. Invert cake onto a clean towel and peel the paper from the cake carefully. Use a knife to help peel off paper. Spring cake with 5 packets of Equal®. Place roll, seam side down, on rack. Cool. Meanwhile, prepare filling.
To Make Filling:
Combine whipped topping mix, skim milk, instant coffee, vanilla, and chocolate extracts in a deep, narrow-bottom bowl. Whip at high speed in electric mixer about 4 minutes or until topping is light and fluffy. Add Equal® and stir to blend. Unroll cake and spread with filling. Re-roll without the towel and place seam down on serving platter.
Serving size: 1 slice Yield: 10 slices Exchanges: 1 bread Nutrition: 94 Calories, 5g Protein, 9g Carbohydrate, 3g Fat
From The Free & Equal Dessert Cookbook. Used with permission.
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Last Updated: Wednesday August 30, 2006 13:50:12
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