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Roll: Nonfat Chocolate Cake Roll

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

1 recipe Nonfat Chocolate Yogurt Filling (see below)
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup egg whites or liquid egg substitute
2 cups fructose or table sugar
2/3 cup water
1 teaspoon pure vanilla extract


Recipe

Prepare filling ahead of time and refrigerate (see recipe). Preheat oven to 325ºF. Spray a 17x12 inch jelly roll pan with cooking spray. Line bottom of pan with waxed paper and then spray paper also. Into a small bowl, sift together flour, cocoa, baking powder and salt; set aside.

In a large bowl, beat egg whites, sugar, water, and vanilla with an electric mixer until light. Add flour mixture to egg mixture and beat until smooth and creamy.

Pour batter into prepared pan. Bake 20 minutes until wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes on wire rack. spread warm cake with filling. Begin rolling cake in pan, using the waxed paper liner for support, peeling it away as you roll. Cool in refrigerator for 1 hour before serving.


NONFAT CHOCOLATE YOGURT FILLING:

2 cups nonfat yogurt cheese (see below)
1/4 cup dried milk powder
1/2 cup unsweetened cocoa powder
1 cup sugar
2 tablespoons strong coffee
1 teaspoon pure vanilla extract

In medium bowl, whisk together yogurt cheese, dried milk, cocoa, sugar, coffee and vanilla; beat together until smooth and creamy. Chill in the refrigerator at least 90 minutes before using. Makes 3 cups.


YOGURT CHEESE: 4 cups nonfat plain yogurt without stabilizers. Line a large strainer with either flat coffee filters or cheesecloth. Pour in yogurt and place strainer in a large bowl or pan to catch yogurt drippings. Refrigerate at least 12 hours or up to 24 hours, or until mixture is very thick. Will keep in refrigerator up to 2 weeks. Makes 2 cups.