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Graham Cake Roll

Healthycooking's picture
  Graham cracker crumbs 1 Cup (16 tbs)
  Roasted alfalfa sprouts 1 Cup (16 tbs) (1/8 Inch)
  Baking powder 1 Teaspoon
  Egg yolks 6
  Sugar 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Egg whites 6
  Salt 1 Pinch
  Cream 2 Cup (32 tbs), whipped
  Rum 1 Tablespoon
  Confectioners sugar 3⁄4 Cup (12 tbs)

Preheat oven to 375°.
Prepare a 15 x 10-inch jelly roll pan; butter pan, line with waxed paper, butter paper.
Combine crumbs, sprouts and baking powder in bowl.
In mixing bowl beat yolks, gradually adding sugar, until light.
Beat in vanilla and almond extracts.
Add crumb mixture and stir in.
Beat whites with pinch of salt until stiff but not dry.
Fold into yolk mixture.
Spread batter in lined pan.
Bake for 15 minutes until cake is firm to the touch.
Turn out onto clean towel.
Remove pan.
Let rest for 5 minutes.
Strip off paper.
Beat cream with rum and sugar.
Spread 2/3 of cream over roll.
Roll up.
Spread with remaining cream, covering up cracks if there are any.
Refrigerate until ready

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3359 Calories from Fat 419

% Daily Value*

Total Fat 43 g65.7%

Saturated Fat 25 g124.9%

Trans Fat 0 g

Cholesterol 1143.3 mg381.1%

Sodium 1956.8 mg81.5%

Total Carbohydrates 674 g224.6%

Dietary Fiber 0.64 g2.5%

Sugars 458.3 g

Protein 52 g104.4%

Vitamin A 43.3% Vitamin C 4.5%

Calcium 149.2% Iron 19.6%

*Based on a 2000 Calorie diet

Graham Cake Roll Recipe