Chocolate Cake Roll - Diabetic

• 4 eggs, separated
• 12 teaspoon cream of tartar
• 2 tablespoons Sugar Twin
• 34 cup skim milk
• 2 teaspoons vanilla flavoring
• 14 teaspoon almond flavoring
• 34 cup all-purpose flour
• 13 cup cocoa
• 3 tablespoons Sugar Twin
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 23 cup non-fat non-dairy creamer, powder
• 13 cup 2% low-fat milk
• 1 tablespoon Sugar Twin
• 14 teaspoon vanilla flavoring
• 14 teaspoon other flavoring (brandy, almond, maple, etc.)

1. Spray jelly roll pan (15 x 10 x 1 inch) with Baker's Joy or grease well and.
2. lightly flour pan.
3. Beat egg whites with cream of tartar at high speed until.
4. foamy.
5. Add 2 tablespoons Sugar Twin, beat until stiff peaks form; set aside.
6. Beat yolks 5 minutes until thick and lemon colored.
7. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened.
8. Beat 2 minutes at medium, scraping sides occasionally.
9. Pour yolk mixture over whites, carefully fold by hand until evenly blended.
10. Pour into pan and bake 7 minutes until done.
11. Set 1 minute; loosen around edges.
12. Invert onto towel, roll with towel from narrow end, leaving open side on bottom.
13. Cool completely on a rack.
14. Unroll; spread cake with Whipped Frosting to within 1/2 inch of edges.
15. Save some frosting for garnish.
16. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces.
17. Chill until serving time.
18. Cut into 1/2 inch slices.
19. WHIPPED FROSTING:.
20. Chill small mixer bowl and beaters in freezer.
21. Add creamer and milk; whip.
22. until stiff peaks form, scraping bowl occasionally.
23. Add Sugar twin, flavorings.
24. and blend.
25. Refrigerate.

eggs, cream of tartar, sugar, milk, vanilla flavoring, almond flavoring, flour, cocoa, sugar, baking powder, baking soda, salt, nonfat nondairy creamer, milk, sugar, vanilla flavoring, brandy

Taken from www.food.com/recipe/chocolate-cake-roll-diabetic-332563 (may not work)