Posted by: Spice 11-09-99 1:09
Fudge Sundae Cake Roll
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
2 egg yolks
1/3 cup + 1/2 cup sugar
3 tablespoons buttermilk
1/2 teaspoons almond extract
4 egg whites
powdered sugar
1 pint fat-free frozen vanilla yogurt, softened if necessary
1/2 cup fat-fre fudge ice-cream topping, softened
2 tablespoons chopped almonds
Preheat oven to 375º. Spray a 15x10x1" baking pan with no stick spray. Line bottom of pan with wax paper, then spray wax paper with no-stick spray. Set pan aside.
In a small bowl, stir together flour, cocoa and baking soda; set aside.
Place egg yolks in a large bowl. Use an electric mixer to beat yolks on high speed about 5 minutes.
Slowly add 1/3 cup sugar, beating constantly.
Then beat in buttermilk and almond extract.
Add flour mixture to yolk mixture and beat on low speed just until combined.
In another large bowl, beat egg whites with clean, dry beaters until soft peaks form.
Slowly beat in 1/2 cup sugar. Continue beating until stiff peaks form.
Then stir one-quarter of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
Spread batter evenly in prepared pan.
Bake for 12 to 15 minutes or until cake springs back when lightly touched in center.
Meanwhile lightly sift powdered sugar onto a clean dish towel.
Immediately loosen cake from sides of pan and invert it onto towel. Remove wax paper and roll up towel and cake together, jelly-roll fashion, starting from a short end.
Transfer cake to a wire rack, seam side down, and cool completely.
Unroll cake.
Spread softened yogurt to within 1/2" of its edges.
Then roll up cake without towel.
Transfer cake to a freezer-safe serving plate.
Cover it with plastic wrap and freeze it for at least 1 hour before serving.
Just before serving, frost cake roll with fudge topping and sprinkle it with almonds.
Variation:
To make Chocolate Ricotta Cake roll. Use following filling instead of frozen yogurt:
Place 1/2 cup semisweet chocolate chips in a blender or small food processor.
Blend or process until coarsely chopped.
Add 1 1/2 cups fat-free ricotta cheese, 1 tablespoon unsweetened cocoa powder and 1 teaspoon almond
extract.
Blend or process until smooth.
Transfer mixture to a small bowl and stir in 1/4 cup powdered sugar.
For Sundae Roll:
Calories 181
Fat 2
% Cal. From fat 11%
Cholesterol (mg) 43
For Ricotta Roll:
Calories 185
Fat 5 g
% Cal. From fat 21%
Cholesterol 46 mg