Hawaiian Cake Roll

November 13, 2016 at 5:58 AM | Posted in CooksRecipes, dessert | 2 Comments
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I’m passing along a recipe I came across, Hawaiian Cake Roll. There are several versions of this on many sites but I went with the one on the CooksRecipes website. The Cooks site is loaded with delicious dessert and Full-Menu recipes. They have a fantastic selection of Diabetic Friendly recipes. So be sure to check them out if you’re looking for that special Holiday recipe! Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html

 

 

Hawaiian Cake Roll
Recipe Ingredients:

1/2 cup almond slices, toastedCooksrecipes 2
1/2 cup flaked coconut, toasted
1 (20-ounce) can crushed pineapple
1/2 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon cornstarch
4 large eggs, separated
2/3 cup Splenda® Granulated No Calorie Sweetener – divided use
1 tablespoon vegetable oil
1/2 teaspoon almond extract
1/4 cup light corn syrup
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar

Cooking Directions:

1 – Preheat oven to 375°F (190°C). Grease bottom and sides of a 15x10x1-inch jelly roll pan; line pan with waxed paper; grease and flour waxed paper. Sprinkle almond slices and coconut evenly in pan. Set aside.
2 – Drain pineapple reserving 1/4 cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
3 – Combine 1/2 cup Splenda® Granulated Sweetener, cornstarch, and reserved 1/4 cup pineapple juice, stirring until cornstarch is dissolved; stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut. Set aside.
4 – Beat egg yolks at high-speed with an electric mixer until thick and pale; gradually add 1/3 cup Splenda® Granulated Sweetener, beating constantly. Stir in oil and almond extract. Set aside.
5 – Beat egg whites at high-speed until foamy; gradually add remaining 1/3 cup Splenda® Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
6 – Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.
7 – Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven.
8 – Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake; cool 30 minutes on a wire rack seam side down. Cut into 1-inch slices.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories 190 | Calories from Fat 70 | Fat 7g (sat 2.0g) | Cholesterol 85mg | Sodium 130mg | Carbohydrates 26g | Fiber 2g | Sugars 13g | Protein 5g.
http://www.cooksrecipes.com/diabetic/hawaiian_cake_roll_recipe.html

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