Diabetes Recipes

Lemon Cake Roll

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Lemon Cake Roll
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Nutrition Facts

Makes: 10 Serving(s)


Amount Per Serving


Calories: 94


Total Fat: 4g


Total Carbohyrdates: 8g


Protein: 5g


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About

Make this for: Snack

Category: Desserts

This Recipe Makes: 10 Serving(s)

Summary

A light cake roll base with a sweet lemon filling made with lemon juice, sweetener, egg yolks, lemon peel and Whipped low calorie topping.

What you'll need

  • 5 med eggs, separated
  • 2 tbsp. water
  • 1 tbsp. vanilla
  • 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 2 tbsp. grated lemon peel
  • 6 packet(s) sweetener
  • 1/8 tsp. salt (filling)
  • 3 tbsp. lemon juice (filling)
  • 3 med egg yolks (filling)
  • 4 packet(s) sweetener (filling)
  • 1 tsp. grated lemon peel (filling)
  • 1/2 cup low-calorie topping, whipped (filling)

Instructions

  • Step 1
    To Make Cake: Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11 x 15-inch jelly roll pan sprayed with non-stick coating.
  • Step 2
    Bake in preheated 400-degree oven 10 to 12 minutes. Remove from pan immediately and place on clean kitchen towel. Remove wax paper and sprinkle sweetener over cake. Cool cake, then unroll.
  • Step 3
    To Make Filling: In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in sweetener and lemon peel. Fold whipped topping into cooled filling mixture.
  • Step 4
    Spread unrolled cake with filling. Roll again. Refrigerate one to two hours.

Diabetic Exchanges

  • Starch: 1
  • Fat: 1/2