Low Fat Vanilla Cake Roll
Light, airy, and irresistibly creamy, this Low Fat Vanilla Cake Roll is the perfect guilt-free dessert for any occasion. Made with simple pantry staples like all-purpose flour, cornstarch, and eggs, this elegant rolled sponge cake is delicately flavored with vanilla and filled with a luscious low-fat cream cheese and Greek yogurt mixture, subtly sweetened with honey. With just 20 minutes of preparation and a quick 15-minute bake, this recipe proves that you don’t need to sacrifice flavor for a lighter treat. Serve this beautifully spiraled cake chilled, dusted with a touch of powdered sugar, and watch it become a crowd-pleasing centerpiece that everyone will love. Perfect for health-conscious dessert lovers, this low-fat vanilla cake roll balances decadence and nutrition seamlessly!
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Recipe Information
Ingredients
- 75 grams All-purpose flour
- 15 grams Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Low-fat milk
- 2 tablespoons Powdered sugar (for dusting)
- 200 grams Low-fat cream cheese
- 100 grams Low-fat Greek yogurt
- 2 tablespoons Honey or low-fat sweetener
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly spray with non-stick cooking spray.
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs using a hand or stand mixer on medium-high speed until light, fluffy, and pale in color (about 5 minutes).
Gradually add the granulated sugar while continuing to mix. Then add the vanilla extract and milk, mixing until fully incorporated.
Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Pour the batter evenly into the prepared jelly roll pan and use a spatula to smooth the surface. Tap the pan gently to release any air bubbles.
Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, lay out a clean kitchen towel and dust it generously with 1 tablespoon of powdered sugar.
Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper, then lightly dust the surface of the cake with the remaining tablespoon of powdered sugar.
Starting from one short end, gently roll the cake up with the towel to form a log. Let it cool completely on a wire rack.
While the cake is cooling, prepare the filling by combining the low-fat cream cheese, low-fat Greek yogurt, honey or sweetener, and vanilla extract in a mixing bowl. Beat until smooth and creamy.
Once the cake is completely cool, carefully unroll it and spread the filling evenly across the surface, leaving a 1/2 inch border around the edges.
Gently re-roll the cake (without the towel) and transfer it to a serving platter, seam side down.
Chill the cake roll in the refrigerator for at least 1 hour before serving. Dust with additional powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 2233 mg | 97% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 170.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 536 mg | 41% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 874 mg | 19% | |
*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.
