Step 1: Add 2 egg yolks, 3 teaspoons Splenda Granulated and ½ teaspoon vanilla extract to a mixing bowl and beat with a mixer for a few minutes. Add 40 grams of light milk and 1.5 tablespoons of oil and whisk a little more. Then add ½ cup flour and 1 teaspoon baking powder and whisk again.
Banana Roll Cake
Banana Roll Cake
- MakesFor 8 persons (8 slices)
- Prep Time10 min
- Waiting Time3 hr
- Baking Time15 min
- Total Time3 hr 25 min
- Calories123
- Made withSplenda Granulated
Ingredients
For the cake
- 2 egg yolks
- ½ tsp vanilla extract
- Half of half a teacup of light milk (40 g)
- 1.5 tbsp of oil (20 g)
- ½ cup flour (40 g)
- ½ tsp baking powder
- 2 egg whites
- 1 tsp starch (4 g)
- 9 tsp Splenda Granulated (4.5 g)
For the custard
- 1 tsp starch (8 g)
- 1 tbsp flour (16 g)
- 1 tsp vanilla extract
- 1 cup light milk (250 ml)
- 1 tsp of butter
- 6 tsp Splenda Granulated (3 g)
For in between
- 1 large banana
Nutrition Info Per Serving
- % Daily Value*
- Energy123 kcal157.69%
- Total Fat2.82 g3.62%
- Total Carbohydrate15.02 g5.46%
- Fibre0.82 g2.93%
- Protein3.80 g7.6%
Instructions
For the cake
1
2
Step 2: In another bowl, whisk 2 egg whites with a mixer until foamy. Add 3 grams of Splenda Granulated and 1 teaspoon of starch and whisk until it becomes a slightly thick consistency.
3
Gradually add the egg whites to the yolk mixture you first prepared and mix gently with a spatula without deflating the dough. The cake of your cake is ready.
4
Line a baking tray or Borcam with greaseproof paper and spread the cake batter on the greaseproof paper in a thin layer.
5
Bake in an oven preheated to 180°C for 12 minutes.
For the custard of the cake
6
Add 1 teaspoon of starch, 3 grams of Splenda Granulated, 1 tablespoon of flour, 1 teaspoon of vanilla extract and a glass of light milk into a sauce pan and cook over medium heat until the consistency thickens by stirring with a whisk. After removing from the stove, add 1 teaspoon of butter and whisk with a mixer for 1-2 minutes.
7
Add 1 teaspoon of starch, 3 grams of Splenda Granulated, 1 tablespoon of flour, 1 teaspoon of vanilla extract and a glass of light milk into a sauce pan and cook over medium heat until the consistency thickens by stirring with a whisk. After removing from the stove, add 1 teaspoon of butter and whisk with a mixer for 1-2 minutes.
8
Spread greaseproof paper on the cake coming out of the oven and turn it over. Remove the baking paper on the cake and trim the edges with a knife. Roll the cake with the help of greaseproof paper and cover it with a cloth and let it cool down.
9
Unroll the cake and spread the cooled custard with a spatula. Place 1 banana at the very end of the cake dough and wrap the cake as a roll. Place it on a plate, cover it with cling film and rest it in the refrigerator for at least 2-3 hours.
10
You can melt sugar-free chocolate on the ready-to-serve cake and decorate.
Banana Roll Cake made with Splenda Granulated is ready, bon appetit!
* If sugar was used instead of Splenda, 1 slice would be 156 calories!
1 portion = 1 slice
Made with
Splenda Granulated Sweetener
