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Sunday, January 25, 2009


2 red skinned pears, cored and thinly sliced
1/4 cup sugar
1/2 pint raspberries
1 tbs + 1/2 cup cake flour
1/2 tsp baking powder
5 large egg whites, room temp
3/4 cup sugar
1/2 cup egg substitute
1 tsp vanilla
2 tbs minced crystallized ginger
Powdered Sugar for dusting
1/2 cup raspberry preserves
1 1/3 cups whipped topping, thawed

TOPPING---Toss pears and sugar in a bowl, stir in raspberries. Refrigerate.

JELLY ROLL---Heat oven to 400 degrees. 15x10x1" jelly roll pan coated with nonstick spray, line with wax paper. Coat paper with nonstick spray, dust with 1 tbs cake flour. In small bowl, whisk remaining flour and baking powder. In large bowl, beat egg whites until soft peaks start to form. Beat in 1/2 cup sugar continue to beat whites until stiff yet billowy peaks form.

In a bowl, beat egg substitute with remaining sugar 3 min. or until lightened in color. Add vanilla, beat in half of the flour mixture, fold into egg whites with remaining flour mixture and ginger. Spread in pan. Bake 12 min. or until done. Let cool 2 min. Dust a kitchen towel with powdered sugar. Loosen cake from sides of pan. Invert cake onto towel. Remove pan, peel off paper. Starting from a short end, roll up cake in towel, place seam side down on rack and cool completely.

Scrape preserves through a sieve to remove seeds. Unroll cake, spread with preserves. Reroll cake, place seam side down on cutting board. Trim ends of cake roll. TO SERVE---Place a 1/2" slice jelly roll on plate. Top with 1/4 cup fruit and 2 tbs whipped topping. Lean another slice against stack. Dust with powdered sugar. Serve.


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