Low Fat Classic Cream Roll
Indulge guilt-free with this delectable Low Fat Classic Cream Roll, a lighter take on the beloved dessert that's perfect for satisfying your sweet tooth. This recipe features a fluffy sponge made from a delicate blend of all-purpose flour, cornstarch, and airy egg whites, whipped to stiff peaks for an irresistibly soft texture. Enhanced with vanilla extract and dusted with powdered sugar, this roll is filled with creamy reduced-fat whipped topping, offering all the indulgence with fewer calories. Impress your guests with its golden exterior and elegant spiral, crafted using a clever rolling technique that ensures perfect presentation. Ready in just 30 minutes and yielding 8 servings, this low-fat treat is ideal for celebrations or a cozy afternoon tea. Give your classic cream roll a guilt-free makeover without compromising on flavor!
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Recipe Information
Ingredients
- 80 grams all-purpose flour
- 20 grams cornstarch
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 60 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon cream of tartar
- 2 tablespoons water
- 200 grams reduced-fat whipped topping
- 15 grams powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt; set aside.
Separate the eggs, placing the egg whites in a large mixing bowl and the yolks in another bowl.
Add half of the sugar (30 grams) and the vanilla extract to the egg yolks. Beat until the mixture is pale and thick.
In the mixing bowl with egg whites, add cream of tartar and whisk until foamy. Gradually add the remaining sugar (30 grams) and continue to whisk until stiff peaks form.
Gently fold the yolk mixture into the beaten egg whites, being careful not to deflate the mixture.
Sprinkle the flour mixture over the egg mixture. Add water and carefully fold everything together until just incorporated.
Spread the batter evenly onto the prepared baking sheet, smoothing the top with a spatula.
Bake in the preheated oven for 8-10 minutes, or until the cake is golden and springs back when lightly pressed.
Remove the cake from the oven and allow it to cool for 5 minutes.
Place a clean kitchen towel on a flat surface and dust with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper.
While still warm, roll the cake with the towel from the short end, creating a spiral shape. Let it cool completely while rolled.
Once cooled, gently unroll the cake. Spread the reduced-fat whipped topping evenly over the cake's surface.
Carefully re-roll the cake without the towel, ensuring it is tight but not too firm.
Dust with additional powdered sugar before serving. Slice and serve the cream roll.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 92.4 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 495 mg | 11% | |
*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.
