Sweet strawberries are rolled up with a creamy filling to make a beautiful cake roll.

Strawberries and Cream Cake Roll

4 large eggs, separated 2/3 cup SPLENDA® No Calorie Sweetener, Granulated - divided use 1 tablespoon vegetable oil 1 teaspoon vanilla extract 1/4 cup light corn syrup 2/3 cup sifted cake flour 3/4 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons powdered sugar 1 (8 ounce) carton frozen whipped topping, thawed 1 pint strawberries, sliced

Preheat oven to 375°F (175°C).
Grease bottom and sides of a 15x10x1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Set aside.
Beat egg yolks at high speed of an electric mixer until thick and pale; gradually add 1/3 cup SPLENDA® Granulated Sweetener, beating constantly. Stir in oil and vanilla extract.
Whip egg whites at high speed until foamy; gradually add remaining 1/3 cup SPLENDA® Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter into prepared pan; spread batter evenly.
Bake for 10 minutes or until cake springs back when lightly touched in center.
Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together tightly; cool 30 minutes on a wire rack seam side down.
Unroll cake and remove towel. Spread with whipped topping; spoon strawberries over topping; carefully, reroll. Place on a serving plate, seam side down. Chill 2 hours before serving.

Makes 10 servings.
Preparation Time: 20 Minutes
Total Time: 30 Minutes

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.