Almond sponge roll
Almond sponge roll recipe in the low carb category
Recipe ingredients:
- 8 eggs
- 2 teaspoons Splenda
- 1 cup almonds, ground
- 1 teaspoon vanilla extract
- Filling:
- 8 ounces mascarpone cheese
- 8 ounces ricotta
Recipe method:
- Preheat oven to 325 degrees F.
- Separate egg yolks and egg whites.
- Beat egg yolks until they are light, then gradually beat in the almonds or almond meal and about a teaspoon of stevia.
- Beat the egg whites until they are stiff, but not dry and fold in vanilla extract.
- Fold the yolk mixture into the egg whites.
- Grease a baking pan and line with tinfoil so that the foil extends over the edge of the pan.
- Grease the foil well.
- Pour the batter into the pan, spread evenly and bake for 15 minutes.
- As soon as the cake comes from the oven, reverse the pan onto wax paper or a clean towel which has been dusted with almond powder.
- Loosen the edges of the foil and very carefully peel off the foil, being cautious not to tear the surface of the roll.
- Mix ingredients for filling, adding Splenda to the sweetness of your choice.
- Spread filling on cake very carefully as not to tear it.
- Gently roll the cake and serve when slightly cooled.
Per serving: 155 cal (66% from fat, 24% from protein, 10% from carb); 10 g protein; 11 g tot fat; 4 g carb; 1 g fiber; 96 mg calcium; 1 mg iron; 76 mg sodium; 170 mg cholesterol