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Fresh fruit elevates this scrumptious sponge cake and pudding concoction into a spectacular company dessert.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
2 hrs 10 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place egg whites in a large bowl and egg yolks in a medium bowl; let stand at room temperature for 30 minutes. Meanwhile, coat a large rimmed baking sheet with cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set aside. In a small bowl, stir together cake flour, baking powder and salt; set aside.

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  • Preheat oven to 350 degrees F. Add flavoring (or vanilla) to the egg yolks; beat with an electric mixer on high speed for about 5 minutes or until thick and lemon-colored. Gradually beat in 1/4 cup sugar, beating on high speed until sugar is almost dissolved. Sprinkle flour mixture over egg yolk mixture; gently fold in just until combined. Thoroughly wash the beaters. Beat egg whites with the mixer on medium speed until soft peaks form (tips curl). Gradually beat in the remaining 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold 1/2 cup of the beaten egg whites into the egg yolk mixture to lighten. Fold in the remaining egg whites. Spread batter evenly in the prepared pan.

  • Bake for about 12 minutes or until cake springs back when lightly touched. Immediately loosen the edges of the cake from the pan; turn the cake out onto a clean dish towel. Remove parchment paper. Starting from a short side, roll the towel and cake into a spiral. Cool on a wire rack.

  • In a medium bowl, whisk together milk and pudding mix just until thickened. Fold in whipped topping. Cover and chill for at least 1 hour.

  • Unroll the cooled cake; remove towel. Spread the filling to within 1 inch of edges. Thinly slice one of the bananas over the filling. Roll up the cake. Cover and chill for at least 2 hours or up to 8 hours. To serve, thinly slice the remaining banana. Top the cake roll with the sliced banana and sliced strawberries. Drizzle with chocolate syrup.

Tips

Tips: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

155 calories; protein 5g; carbohydrates 29g; dietary fiber 1g; sugars 15g; fat 2g; saturated fat 1g; cholesterol 56mg; sodium 286mg.
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