Basic Holiday Cake Roll

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* Exported from MasterCook *

 

Basic Holiday Cake Roll

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 154

Serving Size : 8 Preparation Time :0:00

Categories : Cakes And Frostings

 

Amount Measure Ingredient -- Preparation Method

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***CAKE BATTER***

8 ounces reduced-fat medium-firm regular tofu

OR 10.5 oz. reduced-fat firm silken tofu

1 cup sugar or Sucanat

1 tablespoon lemon juice

1 tablespoon water

2 teaspoons pure vanilla extract

1 cup unbleached white pastry flour

1/3 cup oat flour -- see note

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/4 cup cold water -- BEATEN WITH

4 teaspoons powdered egg replacer

***SWEET " CREAM CHEESE " FILLING***

1 tablespoon cold water

1 tablespoon lemon juice

1/2 teaspoon agar powder -- (or 1 T. flakes)

1/4 cup honey or alternate liquid sweetener

10 1/2 ounces reduced-fat extra-firm silken tofu -- crumbled

1/2 teaspoon pure vanilla extract

OR 1/4 tsp. pure almond or coconut extract

 

Makes 8 to 10 servings

 

This could also be used for a jelly roll. Be sure to use pastry flour for

a tender cake.

 

To make the cake, preheat the oven to 350F. In a blender or food

processor, mix the tofu, sugar, water, lemon juice, and vanilla until very

smooth.

 

In a medium bowl, whisk together the flours, baking soda, baking powder,

and salt in a small bowl, beat the powdered egg replacer and the water with

a hand-held electric mixer until it is like softly mounded egg whites.

 

Pour the blended mixture into the flour mixture, and stir together briefly

but thoroughly. Fold the beaten egg replacer mixture into the batter with

a rubber spatula, thoroughly but gently, just as you would beaten egg whites.

 

To make a roll, scrape the batter onto a 10 " x 15 " jelly roll pan, lightly

oiled and lined with waxed paper, also lightly oiled. Smooth the batter

very evenly, and bake for 10 minutes. Have a clean tea towel ready,

sprinkled generously with powdered sugar (or unsweetened cocoa powder for a

chocolate roll). As soon as you take the cake from the oven, loosen the

sides and carefully invert the cake on the powdered tea towel. Carefully

remove the waxed paper. Sprinkle the cake with more powdered sugar (or

cocoa powder). Fold one end of the tea towel over one short end of the

cake, and carefully start rolling the cake AND the towel into a jelly roll

shape, tying not to crack it. (You must do this while the cake is

hot.) Set the rolled cake aside to cool thoroughly before filling.

 

To make the " cream cheese " filling, mix the water, lemon juice, and agar in

a small saucepan, and let soak for 5 minutes. Bring to a boil over high

heat, stirring. Stir in the honey and add the tofu. Stir over high heat

until the tofu is hot (this is important so that the agar doesn't gel too

fast). Pour into a blender or food processor with the vanilla, almond, or

coconut extract. Blend until very smooth. Chill in a bowl until the

mixture is spreadable, but not completely cold.

 

To fill the roll, carefully unroll the cake. Spread the entire cake with

the filling, as evenly as possible.

 

Then, using the tea towel as a guide but keeping it out of the way, roll

the cake up again, as neatly as possible. Set it seam-side-down on a

serving plate, cover with plastic wrap, and refrigerate until serving time.

 

If appropriate, ice and decorate the cake roll according to the directions

for the specific holiday cake roll you are making. Carefully cut the roll

into slices with a serrated knife, using a gentle sawing motion.

 

Note: You can use rice, millet, barley, or other low-gluten flours if you

prefer, but oats are common in most households and can be made into flour

easily and inexpensively in your blender. Simply process rolled or quick

oatmeal in your dry blender until it is the consistency of flour. Store

the flour in a tightly-covered container in your freezer.

 

CHOCOLATE CAKE ROLL: Increase the vanilla to 1 tablespoon, and substitute

1/3 cup unsweetened cocoa for the oat flour.

 

ALMOND CAKE ROLL: Add 1 teaspoon pure almond extract along with the vanilla

to the cake ingredients.

 

Per serving: Calories: 194. Protein: 7 gm, Fat: 1 gm, Carbohydrates: 40 gm.

 

 

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