Strawberry Crazzberry Cake Log

  • 4 eggs, separated, at room temp
  • 2/3 cup sugar, divided
  • 1 Tbsp milk
  • 1/4 tsp lemon peel, freshly grated
  • 1/2 cup flour
  • 1/4 tsp cream of tartar

Filling:

  • 1/2 cup Art of Chipotle Crazzberry Fiesta Sauce
  • 8 oz. cream cheese, softened
  • 1/4 cup powdered sugar, plus more for dusting
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp granulated sugar
  • 2 cups strawberries, sliced

Preheat oven to 375 degrees.  Spray a jelly roll pan (15 x 10 x 1 inch) with cooking spray; line with parchment or waxed paper and coat the paper with cooking spray.  Set aside.

For Cake:

Beat egg yolks, 1/2 cup sugar, milk and lemon peel in a large bowl; gradually stir in flour.

In separate bowl, beat on medium speed the egg whites and cream of tartar until soft peaks form.  On high speed, gradually beat in remaining sugar, 1 Tbsp at a time until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.  Spread into prepared pan being careful not to deflate the batter.

Bake for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn onto a kitchen towel dusted with powdered sugar; peel off the paper.  Starting witha  long side, roll cake in the towel jelly-roll style.  Cool completely on a wire rack.

For Filling:

Combine cheese, lemon juice and 1/4 cup powdered sugar.  Unroll cake; carefully spread filling evenly over cake, to within 1/2 inch of edges.  Spread with a thin layer of chipotle sauce.  Sprinkle with 2 Tbsp of granulated sugar.  Layer the strawberries over the filling; roll up again.  Cover and chill for 1 hour before serving.  Dust top of roll with powdered sugar.  Slice and serve.  Refrigerate any leftovers.

Servings: 12

Nutrition Facts (per serving:

182 calories, 72 calories from fat, 8.21 g total fat, 82.9 mg cholesterol, 108.8 mg sodium, 108.5 mg potassium, 23.7 g carbohydrates, 1.3 g fiber, 18 g sugar, 4 g protein, 5.1 WW points.