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SPLENDA®
 

Hawaiian Cake Roll

The tropical flavored filling is baked with the cake.

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  • Serves: 10
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 10

Serving Size: 1 slice (1/10 of cake)

Amount Per Serving
 
Calories:
190 
Calories from Fat:
70 
Total Fat:
7g 
Saturated Fat:
2g 
Cholesterol:
85mg 
Sodium:
130mg 
Total Carbs:
26g 
Dietary Fiber:
2g 
Sugars:
13g 
Protein:
5g 

DIRECTIONS

  1. 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.

  2. Drain pineapple reserving 1/4 cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.

  3. 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.

  4. 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.

  5. 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.

  6. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.

  7. Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven.

  8. 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.

INGREDIENTS

  • 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

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