- 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
- 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.
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.
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.
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.