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Light Strawberry Cake Roll
in Diana's Recipe Book
(total ratings: 1)
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If you're trying to reduce the fat ( just a little bit ) in your family's diet, then this luscious strawberry cake roll filled with sliced strawberries and frozen yogurt is just the right choice for a "light" springtime dessert.
1 cup sifted cake flour or sifted all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon sifted confectioners' sugar
1 quart strawberry frozen yogurt, softened (fat-free, reduced fat or regular frozen yogurt)
1-2 cups fresh strawberries, sliced into small pieces
For Garnishes: (optional)
Confectioners' sugar, sifted
Reduced Fat or Fat-Free Non-Dairy Whipped Topping, thawed
Orange peel strips
1. Line a 15 x 10 x 1-inch jelly roll pan with waxed paper; set pan aside.
2. In a small mixing bowl combine flour and baking powder; set aside.
3. In a medium mixing bowl beat granulated sugar, whole egg product or eggs, and vanilla with an electric mixer on high speed for 5 minutes or until slightly thick and lemon-colored. Add water and beat on low speed. Sprinkle flour mixture over egg mixture; fold in gently until just combined. Spread batter evenly in prepared jelly-roll pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top is golden and springs back when lightly touched.
4. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with the 1 tablespoon confectioners' sugar. Roll up towel and cake, jelly-roll style, starting from one of the cake’s short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with frozen yogurt and sliced strawberries to within 1/2 inch of edges. Roll up cake. Wrap and freeze at least 4 hours. Sprinkle with additional confectioners' sugar before serving and garnish with non-dairy whipped topping, strawberries, orange peel strips and mint, if desired.
Makes 10 servings.
|Date: March 31, 2003|