Submitted by: Carey Stickfort
Serving Size: 8
Nutritional Information: 281 calories, 7g fat, 4g saturated fat, 106mg cholesterol, 116mg sodium, 52g carbohydrate, 4g fiber, 6g protein
|1/2 cups||all-purpose flour|
|1 teaspoons||baking powder|
|1 cups||sugar, divided|
|sifted powdered sugar|
|8 ounces||whipped topping|
|10 ounces||frozen raspberries, drained|
|1 pint||fresh raspberries|
- Preheat oven to 375 degrees. Combine flour and baking powder, set aside. In a mixing bowl, beat egg yolks and vanilla using an electric mixer. Gradually add 1/2 cup sugar, beat on high until sugar dissolves. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add 1/2 cup sugar.
- Fold yolks into egg whites. Sprinkle flour mixture over egg mixture. Spread batter evenly in a greased pizza pan. Bake at 375 degrees for 12 to 15 minutes. Puree frozen raspberries; add to whipped topping.
- Loosen edges of cake from pizza pan. Place cake on towel. Sprinkle powdered sugar over cake. Roll the cake and towel, jellyroll style. Cool on rack. Unroll cake; remove towel. Spread cake with whipped topping mixture within 1 - inch from edges. Cut cake in 8 - pie slice cuts. Roll cuts into crescent form. Garnish with fresh raspberries and whipped topping.