Makes 10 servings
Ingredients
- Cake
- 4 eggs, separated
- 4 Tbsp granulated sugar, divided
- 1 tsp Splenda
- 2 Tbsp water
- 1 tsp vanilla extract
- 1/4 cup cake flour
- 4 Tbsp unsweetened cocoa powder, divided
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 tsp confectioner's sugar
- Filling
- 2 tsp hot water
- 1 tsp instant espresso coffee
- 2 cups part-skim ricotta cheese
- 2 Tbsp lowfat vanilla yogurt
- 1 tablespoon unsweetened cocoa powder
- 3/4 tsp Splenda
- 1 tablespoon granulated sugar
Directions
- Cake:
- Preheat oven to 325°;
- Spray 15-1/2 x 10-1/2-inch jelly-roll pan with nonstick cooking spray;
- Line pan with waxed paper;
- Spray paper with cooking spray;
- In small bowl with mixer at high speed, beat egg whites until soft peaks form;
- Gradually add 2 Tbsp sugar, continuing to beat until stiff but not dry;
- Beat egg yolks, 1 tsp Splenda and remaining 2 Tbsp sugar until thick and lemon colored;
- Beat in water and vanilla;
- Stir together cake flour, 3 Tbsp cocoa, baking powder and salt;
- Beat into egg-yolk mixture;
- Gently fold egg whites into egg-yolk mixture;
- Spread batter in pan;
- Bake 12 to 15 minutes or until cake springs back when touched in center;
- Immediately invert cake onto paper towel sprinkled with 1 tablespoon cocoa;
- Peel waxed paper from cake;
- Starting at narrow end, roll cake with towel, jelly-roll fashion;
- Place cake, seam-side down, on wire rack to cool completely;
- Filling:
- In cup, mix hot water with instant espresso coffee until completely dissolved;
- In large bowl with mixer at medium speed, beat ricotta cheese, yogurt, 1 tablespoon cocoa, 3/4 tsp Splenda, granulated sugar and coffee mixture until smooth;
- Cover and refrigerate until ready to use;
- Unroll cake;
- Spread with filling, reserving 1/4 cup for garnish;
- Roll cake without towel;
- Using small strainer, sprinkle cake with confectioner's sugar;
- Pipe on remaining filling;
- Serve immediately or refrigerate.
Calories: 121
Protein: 7 grams
Sodium: 103 mg
Cholesterol: 84 mg
Fat: 5 grams
Carbohydrates: 11 grams
Exchanges: 1 Starch, 1 Fat
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