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Hawaiian Cake Roll with Splenda Recipe

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This recipe for Hawaiian Cake Roll with Splenda is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup almond slices, toasted
1/2 cup flaked coconut, toasted
1 (20-ounce) can crushed pineapple
1/2 cup SPLENDAŽ No Calorie Sweetener, Granular
1 tablespoon cornstarch
4 large eggs, separated
2/3 cup SPLENDAŽ No Calorie Sweetener, Granular, divided
1 tablespoon vegetable oil
1/2 teaspoon almond extract
1/4 cup light corn syrup
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
Directions:
Directions:
PREHEAT oven to 375° F. Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Sprinkle almond slices and coconut evenly in pan. Set aside.
DRAIN pineapple reserving 1/4 cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
COMBINE 1/2 cup SPLENDAŽ Granular, cornstarch, and reserved 1/4 cup pineapple juice, stirring until cornstarch is dissolved; stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut. Set aside.
BEAT egg yolks at high speed with an electric mixer until thick and pale; gradually add 1/3 cup SPLENDAŽ Granular, beating constantly. Stir in oil and almond extract. Set aside.
BEAT egg whites at high speed until foamy; gradually add remaining 1/3 cup SPLENDAŽ Granular and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
COMBINE flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.
BAKE for 10 minutes or until cake springs back when lightly touched. Remove from oven.
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; cool 30 minutes on a wire rack seam side down. Cut into 1-inch slices.

 

 

 

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