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Receta Chocolate Filled Cake Roll // Corrected Versi
by Global Cookbook

Chocolate Filled Cake Roll // Corrected Versi
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Ingredientes

  • 5 x Large eggs
  • 1/2 c. Sugar
  • 3 pkt Sweet'n Low
  • 1 tsp Vanilla extract
  • 3/4 c. All-purpose flour
  • 2 Tbsp. Cornstarch
  • 1 tsp Baking pwdr
  • 2 c. Skim lowfat milk
  • 1 pkt S/f chocolate instant pudding mix
  • 2 tsp S/f cocoa mix

Direcciones

  1. Preheat oven to 400 degrees F. Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
  2. Beat Large eggs in a large bowl with electric mixer till fluffy. Sprinkle sugar, Sweet'n Low and vanilla over Large eggs; continue beating for 2 min.
  3. Sift flour, cornstarch, and baking pwdr together. Sprinkle half the mix over batter; mix in with spatula. Repeat with remaining flour mix. Spread batter proportionately in pan.
  4. Bake on center rack in oven for 10 to 12 min or possibly till cake is golden brown and springs back when lightly touched.
  5. 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 till it cools into jelly roll shape.
  6. Meanwhile, to make filling, blend lowfat milk with pudding mix according to package directions. Chill pudding till it thickens.
  7. Unroll cake, spread proportionately with pudding, and reroll. Sprinkle sugar-free cocoa over the top to decorate. Cut into 1" slices and serve.
  8. NOTE: This cake can also be filled with a sweet fruit spread, using 1 1/4 c. spread. Recipes for a few follow. NF