Servings Per Recipe: 10
Serving Size: 1 slice (1/10 of cake)
- Amount Per Serving
- Calories from Fat:
- Total Fat:
- Saturated Fat:
- Total Carbs:
- Dietary Fiber:
Preheat oven to 375 degrees 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 SPLENDA® Granulated Sweetener, 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 SPLENDA® Granulated Sweetener, beating constantly. Stir in oil and almond extract. Set aside.
Beat egg whites at high speed until foamy; gradually add remaining 1/3 cup SPLENDA® Granulated Sweetener 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.
- 1/2 cup almond slices, toasted
- 1/2 cup flaked coconut, toasted
- 1 (20 ounce) can crushed pineapple
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon cornstarch
- 4 large eggs, separated
- 2/3 cup SPLENDA® No Calorie Sweetener, Granulated, 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