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Italian Cake Roll


Italian Cake Roll

1⅓ cups finely chopped pecans
1 to 2 ounces sweetened coconut
1 teaspoon baking powder
teaspoon baking soda
teaspoon coarse salt
6 large egg whites, at room temperature
6 large egg yolks
cup Splenda

Cream Cheese Filling

1 package (8 ounces) cream cheese, at room temperature
cup (4 tablespoons) butter, at room temperature
cup Splenda
cup whipping cream
teaspoon vanilla extract
to 1 teaspoon powdered sugar (optional)


Serves: 12


Preheat oven to 350 degrees F. Lightly coat a 10 x 15-inch jelly­ roll pan with a nonstick vegetable spray. Line the pan with a piece of waxed paper and coat again with spray. Set aside.

Combine the pecans, coconut, baking powder, baking soda, and salt in a medium bowl and blend with a wire whisk.

To make the cake roll, place the egg whites in the mixing bowl of an electric mixer fitted with the wire whisk attachment and beat on medium-high speed until stiff but not dry. Transfer the whites to a medium bowl.

Place the egg yolks and ¾ cup Splenda in the same mixing bowl. Us­ing the paddle attachment, beat on medium-high speed for 3 minutes. Add the dry ingredients and beat until well blended, scraping down the sides of the bowl with a rubber spatula as necessary. On low speed, add ¼ of the egg whites and beat until just blended. Using a rubber spatula, fold in the remaining egg whites until completely incorporated. Spread the batter in the prepared pan. Smooth the top with a spatula. Bake for 15 to 16 minutes or until the top of the cake springs back when lightly touched with a fingertip.

Remove the pan from the oven and place on a cooling rack. Cover the cake with a piece of waxed paper longer than the cake and then a damp tea towel. Place a cookie sheet over the tea towel and invert the pan and cookie sheet, holding them together as you turn them. Re­move the pan and peel off the waxed paper. Quickly roll the cake with the remaining waxed paper and tea towel, starting at the narrow end. Cool completely.

To make the Cream Cheese Filling, place the cream cheese, butter, and ½ cup Splenda in a mixing bowl and beat until light and fluffy. Add the whipping cream and vanilla and beat until well blended.

To assemble the cake, place the cake roll on a flat surface and care­fully unroll it. Spread the Cream Cheese Filling to the edge on three sides of the cake and almost to the narrow end of the cake. Reroll the cake, leaving the tea towel and waxed paper behind. Place the cake roll on an oblong cake platter. Cover, and refrigerate for several hours or overnight.

To serve, cut off the ragged edges of the cake on both ends. Place the optional powdered sugar in a fine strainer and dust the top of the cake with it. Using a knife with a serrated edge or a bread knife, cut the Italian Cake Roll into 12 slices.

EACH SERVING PROVIDES:- 8g carbohydrates, 270 calories, 6g protein, 25g fat, 1g dietary fiber, 207mg sodium, 144mg cholesterol

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