Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1997

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

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Directions

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  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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).

  • 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.

Nutrition Facts

181 calories; calories from fat 24%; fat 4.8g; saturated fat 2.2g; mono fat 0.8g; poly fat 1g; protein 5.4g; carbohydrates 29.5g; fiber 1.9g; cholesterol 87mg; iron 1.3mg; sodium 91mg; calcium 36mg.
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