Cinnamon Cream Cake Roll
4 large eggs, separated
1 cup water
1/2 cup powdered sugar
2 cups cold heavy cream
HEAT oven to 350°F. Coat bottoms of 2 (15 x 10 x 1-inch) baking pans with no-stick cooking spray. Line with wax paper. Coat wax paper with cooking spray. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form.
BEAT cake mix, water, oil and egg yolks in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in egg whites until blended. Spread evenly in prepared pans. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean.
SPRINKLE surface of 2 clean dish towels evenly with powdered sugar. Immediately invert hot cakes onto towels. Remove wax paper. Roll up hot cakes in towels, beginning at a short edge. Cool completely on wire rack.
BEAT cream in large bowl with electric mixer on medium-high speed until stiff peaks form. Stir in 1 1/4 cups frosting until blended. Unroll 1 cake, removing towel. Spread one half of frosting mixture over top surface of cake. Roll up, beginning at short edge. Place seam side down on serving plate. Repeat to fill second cake. Microwave remaining frosting in container on HIGH 10 seconds. Stir until smooth. Drizzle over cake rolls. Sprinkle with cinnamon, if desired.
Serving Size (1of 24 slices), Calories 260 (Calories from Fat 140), Total Fat 16g (Saturated Fat 7g, Trans Fat 1g), Cholesterol 60mg, Sodium 210mg, Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 21g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.