Diana's Desserts - www.dianasdesserts.com
See more recipes in Springtime

Light Strawberry Cake Roll

in Diana's Recipe Book

Average Rating: 
(total ratings: 1)
[Read reviews] [Post a review]
Servings: 10
 
Comments:
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.

Ingredients:
1 cup sifted cake flour or sifted all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
2 eggs
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
Fresh strawberries
Orange peel strips
Mint sprigs

Instructions:
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.

Source: DianasDesserts.com
Date: March 31, 2003

Reviews

Reviewer: cathy
Rating: 
 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
   RATING (required)
YOUR REVIEW:

More Recipes in this Section

Beehive Cookies Blueberry Butter Cake Citrus Blueberry Layer Cake Citrus Cheesecake Citrus Chiffon Layer Cake Colors of Spring Sherbert Roll Diana's Lemon Meringue Pie English Trifle Festive Chocolate Cake Fresh Spring Fruit Salad Honey Hazelnut Tart Lemon Macaroon Tartlets Lemon Schaum Torte Light and Tender Blueberry Pound Cake Light Strawberry Cake Roll
Light Strawberry Cake Roll Orange Glow Chiffon Cake Pavlova's with Orange Sorbet Raspberry Chocolate Swirl Cheesecake Rhubarb Muffins with Sweet Ginger Spring Blossoms Spring Celebation Cake Spring Flower Cookies Spring Lemon Chiffon Cake Springtime Candy Baskets Springtime Tartlets Strawberry Delight Strawberry Lemon Tart Strawberry Shortcake Tart Strawberry Strawberry Cheesecake Sweet & Tart Rhubarb-Pineapple Crumble