|04-06-2012, 10:09 PM||#1|
Way too much time on my hands!
Join Date: Jul 2007
Oopsie Roll Cake
Here's a cool dessert I tweaked from a recipe I found on LCF, using Jamie's Oopsie recipe. It's super good!
8 eggs, separated
8 oz. cream cheese
1 tsp vanilla extract
1/8 tsp cream of tartar
1/2 packet Splenda Quick Pack * I used Stevia Blend, about 6 packets, or use a sweetener of your choice
1 scoop protein powder
6 oz. cream cheese (You can also use 4 oz Ricotta cheese and 2 oz of Cream cheese)
1 tsp vanilla Extract, or use any sf syrup to give more flavor
1/2 Splenda Quick Pack (* or 1/2 cup sugar equivalent substitute)
3/4 cup heavy whipping cream
For the cake, whip the whites with cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener and salt.
Gently fold the whites into the yolk mixture until combined. Spread the oopsie batter evenly (this batter doesn’t level out–it retains its shape, so if you leave it lump and bumpy, it’s going to stay lumpy and bumpy) on the sheet cake covered with parchment paper (don’t worry about greasing the pan or the parchment) and bake in a 300 degree oven for 30 minutes. Let cool 15 minutes with a damp dish towel on top to keep cake from drying out. Gently roll in a tea-towel sprinkled with cinnamon or any other sugar free powder and leave rolled in the towel for 20 minutes.
Unroll the cake. It may look like it’s breaking but it will be fine. Spread the filling leaving about 1/4 inch space around. Roll up. Prepare Chocolate glaze and allow to cool before pouring on top of cake roll. The glaze will firm up nicely. Put in the refrigerator to chill for at least an hour.
You can use powered Erythitol to put on a tea towel to roll the cake. (Diana says: I used Cinnamon powder to help keep from sticking, but you can any other sugar free powder).
Whip the heavy whipping cream until soft peaks. Beat the softened cream cheese until creamy and add to the whipped cream, and blend together in the mixer. Add sweetener and liquid sugar free syrup or vanilla extract to taste for flavor and chill in the refrigerator until you need it.
Coat with glaze (below).
Your Lighter Side Chocolate Glaze
2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
Makes 16 servings.
|04-07-2012, 02:55 AM||#2|
Very Gabby LCF Member!!!
Join Date: Apr 2011
Location: Rockville, VA
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011
making it as we "speak" and will refrigerate it for Easter! BUT can I keep my mouth off of it that long? hmmmm
|04-08-2012, 07:03 AM||#4|
Join Date: Nov 2002
Location: on the back of a horse
Stats: 189/177/140 then we'll see
Start Date: 1/15/03(then lost 96 lbs) 3/5/12 (now)
I've never been able to roll cakes....mine always break and make a mess. This looks delicious though!
|04-10-2012, 07:44 AM||#5|
Senior LCF Member
Join Date: Sep 2004
Location: Lehigh Valley, PA
Stats: 245 / 142 now - rather 135
WOE: Maintenance plus.....
Start Date: 02/24/04
What a beautiful job - you should be very proud of your 'cake'.
Although I'm with horse trainer110 - never been able to roll a cake...just don't have the technique.