ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Roulade with Raspberries

Yield 10 servings (serving size: 1 (1-inch) slice, 1/4 cup raspberries, and 1 teaspoon syrup)

Ingredients

  • Cooking spray
  • 2 tablespoons dry breadcrumbs
  • 4 large egg yolks
  • 3/4 cup sugar, divided
  • 6 large egg whites (at room temperature)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup Dutch process cocoa
  • 2 tablespoons powdered sugar
  • 2 cups frozen reduced-calorie whipped topping, thawed
  • 10 teaspoon chocolate syrup
  • 2 1/2 cups raspberries

Nutrition Information

  • calories 181
  • caloriesfromfat 24 %
  • fat 4.8 g
  • satfat 2.2 g
  • monofat 0.8 g
  • polyfat 1 g
  • protein 5.4 g
  • carbohydrate 29.5 g
  • fiber 1.9 g
  • cholesterol 87 mg
  • iron 1.3 mg
  • sodium 91 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 375°.

  2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray. Dust with breadcrumbs; set aside.

  3. Beat egg yolks in a bowl at high speed of a mixer for 4 minutes. Gradually add 1/4 cup sugar, beating until thick and pale (about 2 minutes). Beat egg whites with clean beaters at high speed of a mixer until foamy; add salt. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir in vanilla. Gradually add cocoa; stir until well-blended. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.

  4. Spoon batter into prepared pan, spreading evenly to sides of pan. Bake at 375° for 15 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar; carefully peel off wax paper. Let cake cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; let cool completely (about 1 hour).

  5. Unroll cake carefully; remove towel. Spread whipped topping over cake, leaving a 1/2-inch margin around outside edges. Reroll cake; place, seam side down, on a platter. Cover and chill 1 hour. Cut cake into slices. Drizzle syrup on each of 10 plates. Place cake slice on top; serve with raspberries.