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Valentine’s Day Roll Cake
Anne Newgent

Valentine’s Day Roll Cake

A vibrant and protein-packed dessert, the Valentine’s Day Roll Cake blends decadent flavor with nutrition, making it perfect for a mindful celebration. Its tender sponge and creamy protein frosting create an unforgettable texture.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, separated
  • 1/2 cup erythritol or monk fruit sweetener blend
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour or gluten-free blend
  • 1/4 cup vanilla or unflavored whey protein isolate
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • Red food coloring
  • 8 ounces light cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup erythritol or monk fruit sweetener, powdered
  • 1/4 cup vanilla whey protein isolate
  • 2 tablespoons unsweetened almond milk

Method
 

  1. Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the egg yolks with half of the erythritol until light and pale, then stir in almond milk, vanilla extract, and red food coloring.
  3. In another bowl, whisk and sift together the flour, whey protein isolate, baking powder, and salt, then fold into the egg yolk mixture.
  4. Whip the egg whites until soft peaks form, gradually adding the remaining erythritol until stiff peaks form.
  5. Fold the whipped egg whites into the batter gently, being careful not to deflate.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until it springs back to touch.
  7. Lay a damp kitchen towel on a flat surface and sprinkle with erythritol.
  8. Invert the cake onto the towel immediately after baking, peel off parchment paper, and roll the cake with the towel. Allow to cool completely.
  9. While the cake cools, beat cream cheese and butter until smooth, then gradually add powdered erythritol and whey protein, adjusting almond milk for consistency.
  10. Once the cake is cool, unroll it and spread the frosting evenly, then re-roll the cake tightly, wrap in plastic, and refrigerate for 1-2 hours.
  11. Before serving, dust with erythritol and garnish with berries.

Notes

Room temperature ingredients are crucial. Do not overbake. Roll while warm to prevent cracks. Make ahead for better flavor.