'Skinny' Jelly Rolls
This flour-less sponge cake is light and airy. Each roll is layered with a light sweet cream filling and homemade jam. So go ahead and indulge a little without the guilt.
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Line a 12-1/4 x 8-1/4 x 1-inch shallow baking pan with parchment paper coated with non stick spray or butter.
- 3
In a medium bowl, whip egg whites until stiff but not dry.
- 4
Without washing beaters, beat egg yolks in a large bowl.
- 5
Add sugar gradually. Continue to beat until very thick.
- 6
Fold cornstarch and vanilla into egg yolks.
- 7
Carefully fold egg whites into yolk mixture and pour batter into prepared pan. Smooth batter evenly and bake 12 - 15 minutes, or until cake springs back when gently pressed.
- 8
Turn out onto a towel-covered cooling rack. Carefully remove the parchment paper and roll cake up in towel. Let cool.
- 9
In a food processor, process cottage cheese and confectioner's sugar until thick and smooth. Set aside.
- 10
In a small sauce pan, boil strawberries and sugar down until thick; approximately 15 minutes. Let cool completely.
- 11
Once the cake has cooled, unroll and spread lightly with cottage cheese mixture and then the jam.
- 12
Roll cake to enclose filling, seam side down.
- 13
Dust with confectioner's sugar and refrigerate before serving.