Seasonal Cake Roll
|Eggs||4 Large, separated|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Cream of tartar||1 Teaspoon|
|Almond extract||1 1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs), sifted|
|Savory seasonings||1⁄4 Teaspoon|
|Almonds||1⁄4 Cup (4 tbs), finely chopped|
|Powdered sugar||1 Cup (16 tbs)|
|Light non dairy whipped topping||1 1⁄2 Cup (24 tbs)|
|Fruit||1 Cup (16 tbs), chopped|
Preheat oven to 400°.
Beat egg whites in medium bowl until frothy.
Gradually add sugar and cream of tartar.
Beat on high speed of electric mixer until stiff peaks form.
Combine egg yolks and almond extract in large bowl.
Fold in half the beaten egg whites.
Gradually fold in flour, bake blend and remaining egg whites.
Gently fold in almonds.
Spread evenly into lightly greased, wax paper lined, 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Bake 8 to 10 minutes or until lightly browned and cake springs back when touched with fingertip.
While still warm, invert cake onto dish towel which has been dusted with powdered sugar.
Peel off waxed paper.
Roll up, jelly roll fashion, in towel.
When cool, gently unroll cake.
Spread on topping and your choice of chopped fresh fruit.
Roll up, cover with plastic wrap, refrigerate 1 hour.