1. MAKE FILLING: 2. Chill small mixer bowl and beaters in freezer. 3. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally. 4. Add Splenda, flavorings and whip to mix. Refrigerate. 5. CAKE: 6. Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan. 7. Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons Splenda, beat until stiff peaks form; set aside. 8. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally. 9. Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack. 10. Unroll and spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices. ---------------------------------------------------------------------------
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