Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
10
- 2/3 cup SPLENDA (granulated)
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2tablespoons icing sugar
- 500grams strawberries (sliced)
- 1/4 cup glucose syrup
- 2/3 cup sifted cake flour
- 1 can whipped cream
- 4 large eggs (separated)
- 1tablespoons vegetable oil
- 1/4teaspoons salt
Method
Step 1 of 8
Preheat oven to 375°F.
Step 2 of 8
Grease bottom and sides of a 15x10x1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Set aside.
Step 3 of 8
Beat egg yolks at high speed of an electric mixer until thick and pale; gradually add 1/3 cup granulated sweetener, beating constantly. Stir in oil and vanilla extract.
Step 4 of 8
Whip egg whites at high speed until foamy; gradually add remaining 1/3 cup granulated sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
Step 5 of 8
Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter into prepared pan; spread batter evenly.
Step 6 of 8
Bake for 10 minutes or until cake springs back when lightly touched in center.
Step 7 of 8
Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together tightly; cool 30 minutes on a wire rack seam side down.
Step 8 of 8
Unroll cake and remove towel. Spread with whipped topping; spoon strawberries over topping; carefully, reroll. Place on a serving plate, seam side down. Chill 2 hours before serving.
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