Blueberry cake roll
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Blueberry cake roll
  Cakes    Cupcakes    Rolls  
Last updated 6/12/2012 1:09:22 AM. Recipe ID 36296. Report a problem with this recipe.
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      Title: Blueberry cake roll
 Categories: Cakes &, Cupcakes
      Yield: 10 Servings
    3/4 c  Powdered sugar; sifted
    1/2 c  Unbleached flour
      5    Egg whites
      1 ts Cream of tartar
    1/2 ts Vanilla extract
    1/8 ts Salt
      2 oz Cool whip Lite¨; thawed
      8 oz Low fat blueberry yogurt;
           -or other flavor
           Additional powdered sugar;
  Line the bottom and sides of a 15" x 10" x 1" baking pan with foil;
  set aside.
  Sift together the 3/4 cup powdered sugar and flour; repeat sifting
  In a large mixer bowl, beat the egg whites, cream of tartar, vanilla
  extract and salt with an electric mixer on medium speed until soft
  peaks form (tips curl).  Add sugar just 1 Tablespoon at a time,
  beating till stiff peaks form (tips stand straight).
  Sift about one-third of the flour mixture over the egg whites; fold in
  lightly by hand.  Repeat, folding in the remaining flour mixture one
  third at a time.  Spread the batter evenly in the prepared baking pan.
  Bake at 350¡ for 20 minutes, or until done.  Cool in pan on wire rack
  for 5 minutes.  Invert onto a clean dry kitchen towel which has been
  sprinkled with powdered sugar.  Carefully peel off the foil.
  Starting at the narrow end, roll warm cake and towel together; cool,
  seam side down, on a wire rack.
  Meanwhile, stir together the yogurt and the thawed dessert topping.
  Unroll the cooled cake and remove towel.  Spread the yogurt mixture
  evenly to within 1" of the edges.  Again starting at the narrow end,
  reroll the cake. Place in plastic wrap.  Cover cake and chill in the
  refrigerator for up to
        6    hours.
  Before serving, sprinkle cake roll with additional powdered sugar, if
  From:  _Better Homes & Gardens Creative Ideas - Low Calorie_ Summer
  Note:  The nutritional analysis given by BH&G and the nutritional
  analysis given by MasterCook are disparate. 

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Recipe ID 36296 (Apr 03, 2005)

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