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Diabetic Espresso Cream Roll

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“From the spring issue of "Diabetes and You". Exchanges for 1 inch slice: 1 starch, 1 fat.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. ~CAKE~.
  2. Preheat oven to 325 degrees.
  3. Spray 15.
  4. 5 x 10.
  5. 5 inch jelly-roll pan with nonstick cooking spray, line with parchment or waxed paper, and lightly spray paper with nonstick spray.
  6. In small bowl, beat egg whites until soft peaks form.
  7. Gradually add 2 tablespoons sugar, continue to beat until stiff.
  8. In large bowl, beat egg yolks, 1 tsp sweet-n-low, and remaining 2 tablespoons of granulated sugar until thick and lemon colored.
  9. Add water and vanilla, mixing well.
  10. Add flour, 3 tablespoons cocoa, baking powder and salt into egg yolk mixture, mixing well.
  11. Gently fold egg whites into egg yolk mixture.
  12. Spread batter into pan and bake for 12-15 minutes or until cake springs back when touched in center.
  13. Immediately invert cake onto paper towels that have been sprinkled with 1 tablespoon of cocoa.
  14. Remove waxed paper and, using the paper towels, roll into'jelly roll' shape.
  15. Completely cool rolled cake, seam side down.
  16. ~FILLING~.
  17. Mix coffee granules with hot water until completely dissolved.
  18. In bowl, mix all*FILLING* ingredients, including dissolved expresso, with a blender until smooth.
  19. Cover and refrigerate filling until ready to use.
  20. ~~TOMAKE THE CREAM ROLL~~.
  21. Unroll cake after it is completely cooled and spread with filling.
  22. Roll cake back up without the towel.
  23. Use a strainer to sprinkle cake with confectioner's sugar.
  24. Refrigerate cake until ready to serve.

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