Ingredients
1 ===cake===
5 eggs
1/2 cup sugar
3 package sweet'n low
1 tsp vanilla extract
3/4 cup all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1 ===filling===
2 cup skim milk
1 package s/f chocolate instant pudding mix
1 ===topping===
2 tsp s/f cocoa mix
Directions
Preheat oven to 400 degrees F. Grease and line the bottom of a
10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle
sugar, Sweet'n Low and vanilla over eggs; continue beating for 2
minutes.
Sift flour, cornstarch, and baking powder together. Sprinkle half
the mixture over batter; fold in with spatula. Repeat with remaining
flour mixture. Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is
golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil. Loosen
edges of cake; unmold on foil. Roll cake jelly roll style, with towel
as a guide. Leave cake rolled until it cools into jelly roll shape.
Meanwhile, to make filling, blend milk with pudding mix according to
package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll. Sprinkle
sugar-free cocoa over the top to decorate. Cut into 1" slices and
serve.
Nutritional information per serving: Carbohydrates - 21g; Protein -
5; Fat ~ 2g; Calories - 122; Fiber - .2g; Sodium - 197mg; Cholesterol
~ 92mg. Exchanges per serving: 1 Fruit exchange plus 1/2 Skim milk
exchange plus 1/2 Fat exchange
NOTE: This cake can also be filled with a sweet fruit spread, using
1 1/4 cup spread. Recipes for a few follow. NF
Nutritional information per serving using fruit spread: Carbohydrates
~ 15g; Protein - 3g; Fat - 2g; Calories - 88; Fiber - .5g; Sodium -
46mg; Cholesterol - 91.
Exchanges per serving: 1 Starch exchange
Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess
Formatted by: Nancy Filbert; April, 1995 Submitted By
LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)
Servings: 15 servings
Chocolate-Filled Cake Roll // Corrected Versi Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Diabetic
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, in fact as far as early Egypt, and possibly even further than that. Having said that, in the main part, these early records were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks were skilled in the use of many aromatic flavors, including some familiar names such as bay, rue and parsley. As our culinary historical trip moves on a few more years we have a couple of books which were published in the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals prepared by the chefs of the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as basil and coriander. These new foods and spices led to an outbreak in manuscripts on cookery, the majority of which still exist in private collections. During the succeeding few hundred years, the rich families of Europe strove to lay on the most extravagent meals, and because of this cooks and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe books were starting to become popular mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Filled Cake Roll __ Corrected Versi recipe.
