by
Grandma George
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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion
~ Espresso Cream Roll ~
~Cake~
4 eggs, separated
4 T granulated sugar, divided
1 t Sweet'N Low
2 T water
1 t vanilla extract
1/4 cup cake flour
4 T unsweetened cocoa powder, divided
3/4 t baking powder
1/8 t salt
1 t confectioners sugar
~Filling~
2 t hot water
1 t instant espresso coffee
2 cups part skim ricotta cheese
2 T low fat vanilla yogurt
1 T unsweetened cocoa powder
3/4 t Sweet'N Low
1 T granulated sugar
Preheat oven to 325F.
Spray 15 1/2 x 10 1/2 inch jelly roll pan with nonstick cooking
spray; line pan with waxed paper; spray paper with cooking spray.
In small bowl with mixer at high speed, beat egg whites until soft
peaks form. Gradually add 2 tablespoons sugar, continuing to beat
until stiff but not dry. In large bowl, beat egg yolks, 1 teaspoon
Sweet'N Low and remaining 2 tablespoons sugar until thick and lemon
colored. Beat in water and vanilla. In small bowl, stir together
cake flour, 3 tablespoons cocoa, baking powder and salt; beat into
egg yolk mixture. Gently fold egg whites into egg yolk mixture.
Spread batter in pan. Bake 12 to 15 minutes or until cake springs
back when touched in center. Immediately invert cake onto paper
towel sprinkled with 1 tablespoon cocoa. Peel waxed paper from
cake. Starting at narrow end, roll cake with towel, jelly roll
fashion. Place cake, seam side down, on wire rack to cool
completely.
~Filling~
In cup, mix hot water with instant espresso coffee until
completely dissolved. In large bowl with mixer at medium
speed, beat ricotta cheese, yogurt, cocoa, Sweet'N Low,
granulated sugar and coffee mixture until smooth. Cover
and refrigerate until ready to use. Unroll cake. Spread
with filling, reserving 1/4 cup for garnish. Roll cake
without towel. Using small strainer, sprinkle cake with
confectioner's sugar. Pipe on remaining filling. Serve
immediately or refrigerate.
*~*~*~*~*~*~*~*~*
For gift giving bake cake in a decorative disposable
aluminum covered pan. Leave baked cake in pan.
Embellish pan with ribbon. Add recipe card.
