Low Fat Chocolate Roll Cake
Indulge your sweet tooth guilt-free with this Low Fat Chocolate Roll Cake, a light and airy dessert perfect for health-conscious chocolate lovers. This recipe combines a tender cocoa sponge rolled around a creamy low-fat filling made with Greek yogurt, cream cheese, and a touch of honey for natural sweetness. By using whipped egg whites for volume and minimizing added fats, this cake achieves a decadent texture with a fraction of the calories. Finished with a drizzle of dark chocolate, it’s an elegant treat that feels indulgent yet is surprisingly light on fat. Ideal for special occasions or a healthier midweek dessert, this low-fat chocolate roll cake is easy to prepare and makes 8 servings of deliciousness in under 40 minutes. A must-try for anyone seeking a lighter take on chocolate cake!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 large Egg whites
- 75 grams Granulated sugar
- 4 large Egg yolks
- 45 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 20 grams Powdered sugar
- 100 grams Low-fat cream cheese
- 100 grams Low-fat Greek yogurt
- 2 tablespoons Honey
- 50 grams Dark chocolate, finely chopped
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 15x10-inch jelly roll pan with parchment paper, letting some paper overhang for easy removal after baking.
Step 2
In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add half of the granulated sugar (about 37 grams) and continue whisking until stiff peaks form.
Step 3
In another bowl, whisk the egg yolks with the remaining granulated sugar until pale and creamy. Stir in the vanilla extract.
Step 4
Sift the flour, cocoa powder, baking powder, and salt over the yolk mixture. Gently fold together until just combined.
Step 5
Carefully fold a spoonful of the egg white mixture into the chocolate mixture to loosen it. Then, gently fold in the remaining egg whites until no streaks remain.
Step 6
Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 10-12 minutes or until the cake springs back when touched lightly.
Step 7
Lay a clean kitchen towel on a flat surface and dust with the powdered sugar. While the cake is still hot, carefully invert it onto the towel and peel away the parchment paper. Roll the cake up gently from the short side with the towel. Allow to cool completely in this rolled position.
Step 8
For the filling, beat the low-fat cream cheese, Greek yogurt, and honey until smooth. Unroll the cooled cake and spread the filling evenly over the surface.
Step 9
Re-roll the cake (without the towel) and place seam side down on a serving platter. Melt the dark chocolate over a double boiler or in the microwave in short bursts, then drizzle over the cake.
Step 10
Chill in the refrigerator for at least 30 minutes before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (670.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1658.3 |
| Total Fat 58.8g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 785.7mg | 0% |
| Sodium 1542.7mg | 0% |
| Total Carbohydrate 239.7g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 158.4g | |
| Protein 53.5g | 0% |
| Vitamin D 109.2IU | 0% |
| Calcium 404.6mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1411.9mg | 0% |
Source of Calories