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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Extra-Light Cake Roll

Makes: 10 servings
Prep 30 mins Bake 375°F 12 mins Freeze 4 hrs
Extra-Light Cake Roll
  • 1  cup  sifted cake flour or sifted all-purpose flour
  • 1  teaspoon  baking powder
  • 3/4  cup  granulated sugar
  • 1/2  cup  refrigerated reduced-cholesterol whole egg product or 2 eggs
  • 1  teaspoon  vanilla
  • 1/4  cup  water
  • 1  tablespoon  sifted powdered sugar
  • 1  quart  strawberry frozen yogurt or ice milk, softened
  •  Sifted powdered sugar (optional)
  •  Strawberries (optional)
  •  Orange peel strips (optional)
  •  Fresh mint (optional)

1. Line a 15x10x1-inch jelly roll pan with waxed paper; set pan aside.

2. In a small mixing bowl combine flour and baking powder; set aside.

3. In a medium mixing bowl beat granulated sugar, whole egg product or eggs, and vanilla with an electric mixer on high speed for 5 minutes or until slightly thick and lemon-colored. Add water and beat on low speed. Sprinkle flour mixture over egg mixture; fold in gently until just combined. Spread batter evenly in prepared jelly-roll pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top is golden and springs back when lightly touched.

4. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with the 1 tablespoon powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with frozen yogurt or ice milk to within 1/2 inch of edges. Roll up cake. Wrap and freeze at least 4 hours. Sprinkle with additional powdered sugar before serving, if desired. Garnish with strawberries, orange peel strips, and mint, if desired. Makes 10 servings.

From the Test Kitchen
  • Be aware that this cake will not work with a refrigerated egg product made with egg whites.
Nutrition Facts (Extra-Light Cake Roll)
  • Servings Per Recipe 10,
  • cal. (kcal) 236,
  • Fat, total (g) 5,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 43,
  • pro. (g) 6,
  • sodium (mg) 106,
  • Percent Daily Values are based on a 2,000 calorie diet

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