Low Fat Chocolate Roll Cake
Indulge in the rich, decadent flavors of chocolate with this Low Fat Chocolate Roll Cake—an elegant dessert that doesn’t compromise on health or taste. Made with fluffy egg whites, unsweetened cocoa powder, and a touch of vanilla, this light sponge cake is delicately rolled with a creamy, guilt-free filling of low-fat cream cheese, Greek yogurt, and honey. The finishing touch? A luscious drizzle of melted dark chocolate for a sophisticated bite. Ready in under 40 minutes, this showstopping dessert is surprisingly simple to make and perfect for any occasion. Whether you’re looking for a low-calorie treat or an eye-catching centerpiece, this cake strikes the perfect balance of indulgence and nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 75 grams Granulated sugar
- 4 large Egg yolks
- 45 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 20 grams Powdered sugar
- 100 grams Low-fat cream cheese
- 100 grams Low-fat Greek yogurt
- 2 tablespoons Honey
- 50 grams Dark chocolate, finely chopped
Instructions
Preheat your oven to 180°C (350°F). Line a 15x10-inch jelly roll pan with parchment paper, letting some paper overhang for easy removal after baking.
In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add half of the granulated sugar (about 37 grams) and continue whisking until stiff peaks form.
In another bowl, whisk the egg yolks with the remaining granulated sugar until pale and creamy. Stir in the vanilla extract.
Sift the flour, cocoa powder, baking powder, and salt over the yolk mixture. Gently fold together until just combined.
Carefully fold a spoonful of the egg white mixture into the chocolate mixture to loosen it. Then, gently fold in the remaining egg whites until no streaks remain.
Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 10-12 minutes or until the cake springs back when touched lightly.
Lay a clean kitchen towel on a flat surface and dust with the powdered sugar. While the cake is still hot, carefully invert it onto the towel and peel away the parchment paper. Roll the cake up gently from the short side with the towel. Allow to cool completely in this rolled position.
For the filling, beat the low-fat cream cheese, Greek yogurt, and honey until smooth. Unroll the cooled cake and spread the filling evenly over the surface.
Re-roll the cake (without the towel) and place seam side down on a serving platter. Melt the dark chocolate over a double boiler or in the microwave in short bursts, then drizzle over the cake.
Chill in the refrigerator for at least 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 158.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 405 mg | 31% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
