Directions: |
Directions:1. Heat oven to 400º. With nonstick cooking spray,coat a 151/2x101/2x1 inch jelly-roll pan. Line bottom of pan with aluminum foil,with 2-inch overhang on short ends.Lightly coat foil with nonstick cooking spray.
2.Cake:Best egg whites and salt in large bowl until fluffy.Gradually beat in sugar until firm,but not dry,peaks form. Sift together flour and baking powder onto waxed paper.
3.Beat yolks and vanilla in bowl. Fold in 1/2 cup beaten whites. Fold in the remaining whites, flour mixture and nuts. Spread batter in prepared pans.
4.Bake in 400º oven 8 to 10 minutes or until top is golden and cake springs back when lightly touched.
5.Place sheet do foil on wire rack. Loosen cake around edges:invert onto foil. Peel foil from bottom.Let cake cool.
6.Filling:Make whipped-topping mix. following package directions,using lowfat milk and creme de cacao.Chill.
7.Remove cake with foil to flat surface. Spread three quarters of the filling over cake.using foil as aid,roll up cake from long side. Place,seam side down,on serving platter.
8.Sift unsweetened cocoa powder into the remaining filling:stir.Spread over cake.Refrigerate to set.Garnish with a few raspberries,if desired.
NOTE:Toast nuts on baking sheet in 350º oven 6 minutes or until darkened but not burned, or they will turn bitter, Rub in towel to remove skins:grind in food processor. |
This recipe for Yule Log is from