This cake is very versatile. Fruit flavors work best because of the tangyness of the cream cheese, but some other flavors work well too. This one is very low in carbs and can easily be fit into phase 2! I use one of these for my birthday cake.
|5 Lg||Eggs, separated|
|½ Cup||Sucralose (24 drops liquid sucralose)|
|½ Cup||Heavy Cream|
|1 Tbsp||Corn Starch|
|Filling:||1 Tbsp||Cold Water|
|½ tsp||Unflavored Gelatin|
|1 Cup||Heavy Cream|
|Flavor Sweetness and Color... see table below||
Preheat oven to 400°F.
Butter and line the inside of a 11"x16" jelly roll pan with parchment paper. Spray with baking spray.
Separate eggs. Beat egg whites until light and fluffy. Whites should be shiney and hold peaks. Set aside.
Beat yolks with sweetener, cream salt and Vanilla until well incorporated. Beat in flour and corn starch. (If making a chocolate cake flavor you can also beat in 2 Tbsp of cocoa)
Fold white into yolks until consistency is even. Spread evenly in jelly roll pan all the way to the edges.
Bake for 15 minutes. Let cool for 30 minutes before filling.
While cake is cooling, add unflavored gelatin to water in a small bowl and set aside for 10 minutes.
Beat cream cheese with a sweetness/flavor combination from the list below. Set aside.
Microwave gelatin for 15 to 30 seconds until it becomes a liquid. Keep an eye on it because it happens quickly and microwaves vary. Let cool slightly while doing the next step.
In a separate bowl, beat whipped cream until light and fluffy.
Beat in slightly cooled gelatin and any extra sweetness. I like to add about 4 drops of liquid sucralose but you don't have to.
Lighten cream cheese mixture by folding in 1/3 of the whipped cream into it. Then fold cream cheese mixture back into the whipped cream. Fold until consistent.
Spread evenly on cooled cake. Roll cake up. Either direction will work.
Wrap in plastic wrap and chill until ready to serve. Can be "Frosted" with extra whipped cream if desired.
Keep refrigerated for up to 2 weeks. Serve cold.
Rolled up on the short edge and made with liquid sucralose 4 carbs per 1" serving
Rolled up on the long edge and made with liquid sucralose 3 carbs per 1" serving
Rolled up on the short edge and made with granulated sucralose 6 carbs per 1" serving
Rolled up on the long edge and made with granulated sucralose 4.25 carbs per 1" serving
Note: On the strange ounce measurements for the Crystal Light, this is just the individual "On The Go" packet size. It varies depending on flavor. If you have a larger packet just start at 1/2 teaspoon and increase until you have the flavor strength you desire.