Red Velvet Roll-Up Cake
pstrongServes 10/strong/p
h3Ingredients/h3
ul
li4 large eggs/li
li1/3 cup all-purpose flour/li
li1 tbsp cocoa powder (unsweetened)/li
li 1 tsp baking powder/li
li 1/2 tsp vanilla/li
li 1/3 cup granulated sugar/li
li 1 tsp red food coloring/li
liAnother 1/2 cup granulated sugar/li
liPowdered sugar for topping/li
li 1 cup frozen (thawed)whipped dessert topping, light/li
li1/2 cup light sour cream/li
li1/2 tsp vanilla extract/li
/ul
h3Preparation/h3
ol
liSeparate egg whites from yolks. Let stand at room temperature 30 minutes. /li
liMeanwhile, grease a 15 x 10 x 1-inch cake-baking pan. Line bottom of pan with waxed or parchment paper. Grease paper. Set pan aside. /li
liIn a medium mixing bowl stir together flour, cocoa powder, and baking powder; set aside./li
liPreheat oven to 375 degrees./li
liIn a medium bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and yellow./li
liGradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring./li
liThoroughly wash food coloring off beaters. In a separate medium mixing bowl beat egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup granulated sugar, continuing until thick. Fold egg yolks mixture into beaten egg whites. Sprinkle flour mixture over egg mixture and gently mix until combined. Distribute and spread batter evenly in the prepared baking pan./li
liBake cake for 12 to 15 minutes or until texture is lightly springy. At this point, loosen edges of cake from pan with a knife or spatula, and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. /li
liRemove waxed paper from cake. Starting from a short side, roll up towel and cake into a spiral (see image). Cool on a wire rack./li
liFor the filling, in a medium bowl fold together whipped topping, sour cream, and 1/2 teaspoon vanilla. Unroll the red velvet cake and remove towel. Spread filling over cake to within 1 inch of the edges. Roll up cake back into a spiral and trim ends. Chill, covered, up to 6 hours. Just before serving, sprinkle cake with additional powdered sugar if desired. Serve in round slices./li
/ol
h3Nutritional Information per Serving/h3
ul
li144 Calories/li
li4 g Fat/li
li78 mg Cholesterol/li
li24 g Carbohydrates/li
li18 g Sugars/li
/ul
pcite Source: Diabetic Living Online/cite/p
pPhoto Source: a href="https://www.flickr.com/photos/andysimmons/" Andy Simmons / Flickr/a/p
p class="small-note"In the event you find this recipe inappropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/content/main/about-contact"contact us/a and we will review your suggestions./p
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