Kahlua Cream Log Roll (Level 2)
7 eggs
3/4 cup sugar substitute (I use Whey Low)
1 1/2 cup ground walnuts
1 teaspoon baking powder
1 1/2 cups cream
1/4 cup confectioners sugar substitute (I use Whey Low brand)
6 - 9 tsp Davinci sugar free Kahlua syrup
Brush a 10 x 15" jelly roll pan with oil. Line the pan with waxed paper and oil the paper.
Seperate the 7 eggs into 2 large mixing bowls. Using a wire whisk beater, beat the egg yolks with the sugar substitute until thick and pale in color. Beat in the walnuts and the baking powder.
In the other bowl beat the egg whites until stiff. Fold the walnut batter into the egg whites until thoroughly mixed.
Spread the mixture in the prepared pan. Bake in preheated 350 oven for 15-20 minutes. It will be brown in color. Chill the cake in the pan in the refrigerator covered with a damp cloth. I chilled it for about 5 hours. I guess about an hour would do.
When ready to assemble cake, whip the cream until fairly stiff. Add the confectioners sugar substitute and the Kahlua flavoring.
Dust the chilled cake with some more confectioners sugar substitute. Turn out onto a surface covered with 2 overlapping sheets of wax paper. Strip the paper from the bottom of the cake, carefully.
Spread the whipped cream filling on the cake to within 1" of the edge. Roll up the cake and slide the roll onto a flat serving plate. Sprinkle with some more confectioners sugar substitute. Chill and serve - I would recommend serving within 2 hours of assembling.
Note: Some people also drizzled sugar free chocolate sauce I had served with something else over their slices.
You can flavor the cream with many different flavor sugar free syrups - Amaretto, Chocolate....
Foxye
