Low Fat Classic Cream Roll

Indulge guilt-free in this delightful Low Fat Classic Cream Roll, a light and airy dessert that’s perfect for any occasion. This recipe combines a soft, sponge-like cake made with simple ingredients like all-purpose flour, cornstarch, and eggs with a creamy, reduced-fat whipped topping for a luscious yet waistline-friendly treat. The batter is gently folded to preserve its fluffiness, baked to golden perfection, and rolled while warm to achieve its signature spiral. Finished with a dusting of powdered sugar, this slimmed-down version of a timeless favorite offers all the flavor and elegance with fewer calories. Ideal for tea-time gatherings, celebrations, or a sweet midweek indulgence, this low fat cream roll is as stunning as it is satisfying!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 80 grams all-purpose flour
• 20 grams cornstarch
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 4 large eggs
• 60 grams granulated sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon cream of tartar
• 2 tablespoons water
• 200 grams reduced-fat whipped topping
• 15 grams powdered sugar (for dusting)

Directions

Step 1

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 2

In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt; set aside.

Step 3

Separate the eggs, placing the egg whites in a large mixing bowl and the yolks in another bowl.

Step 4

Add half of the sugar (30 grams) and the vanilla extract to the egg yolks. Beat until the mixture is pale and thick.

Step 5

In the mixing bowl with egg whites, add cream of tartar and whisk until foamy. Gradually add the remaining sugar (30 grams) and continue to whisk until stiff peaks form.

Step 6

Gently fold the yolk mixture into the beaten egg whites, being careful not to deflate the mixture.

Step 7

Sprinkle the flour mixture over the egg mixture. Add water and carefully fold everything together until just incorporated.

Step 8

Spread the batter evenly onto the prepared baking sheet, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the cake is golden and springs back when lightly pressed.

Step 10

Remove the cake from the oven and allow it to cool for 5 minutes.

Step 11

Place a clean kitchen towel on a flat surface and dust with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper.

Step 12

While still warm, roll the cake with the towel from the short end, creating a spiral shape. Let it cool completely while rolled.

Step 13

Once cooled, gently unroll the cake. Spread the reduced-fat whipped topping evenly over the cake's surface.

Step 14

Carefully re-roll the cake without the towel, ensuring it is tight but not too firm.

Step 15

Dust with additional powdered sugar before serving. Slice and serve the cream roll.

Nutrition Facts

Serving size	(615.6g)

Amount per serving	% Daily Value*
Calories	1369.7

Total Fat 54.1g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 1407.1mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 2.4g	0%
Total Sugars 92.4g
Protein 32.3g	0%

Vitamin D 160IU	0%
Calcium 125.7mg	0%
Iron 7.8mg	0%
Potassium 495.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 9.3%

Carbs: 55.8%