Imported from Instagram

High-Protein Roll Cake

Name: High-Protein Roll Cake
Prep time: 25 min
Cook time: 40 min
Total time: 85 min
Yield: 10 servings
Cuisine: European
Ingredients: 200 g egg whites; 2 tsp allulose (Or use another sweetener of choice; approximately 8 g.); 15 g cornflour; 40 g almond flakes; 200 ml light whipping cream; 200 g 0% Greek yogurt; 30 g vanilla protein powder (The source says “if using” when describing the filling, although it is included in the ingredient list.); 5 ml vanilla extract; 75 g blueberries; 1 cup raspberries (Approximately 123 g.)

Recipe by Josh New @j.newtrition · Instagram

Imported by Federico Piraccini on SeeMeCook

A light, sponge-like roll cake made with whipped egg whites, almond flakes, and a creamy Greek yogurt–protein filling. Fresh raspberries and blueberries add brightness and sweetness to this high-protein dessert.

10 servings85 minEuropean

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Ingredients

200 g egg whites
2 tsp allulose (Or use another sweetener of choice; approximately 8 g.)
15 g cornflour
40 g almond flakes
200 ml light whipping cream
200 g 0% Greek yogurt
30 g vanilla protein powder (The source says “if using” when describing the filling, although it is included in the ingredient list.)
5 ml vanilla extract
75 g blueberries
1 cup raspberries (Approximately 123 g.)

Steps

1
Preheat the oven to 175°C (350°F). Line a large baking tray with baking paper.
2
Place the egg whites in a clean mixing bowl. Whisk until they are almost at stiff peaks; the foam should hold its shape but still look slightly soft.
3
Add the allulose or other chosen sweetener. Continue whisking until the egg whites are glossy and reach stiff peaks.
4
Gently fold the cornflour into the glossy whipped egg whites, taking care not to deflate the mixture more than necessary.
5
Spread the batter into a large, even square on the lined baking tray. Sprinkle the almond flakes evenly over the surface.
6
Bake for 35–40 minutes, until the sponge is set and lightly golden. Remove from the oven and prepare the filling while it bakes.
7
Whip the light whipping cream in a bowl until thick and able to hold soft peaks.
8
Fold the Greek yogurt into the whipped cream. Add the vanilla extract and vanilla protein powder, if using, and fold until the filling is smooth and evenly combined.
9
Lightly dust a fresh sheet of baking paper. Turn the baked sponge onto it so the almond-flake side faces down, then carefully peel away the original lining paper.
10
Spread the cream and yogurt filling evenly over the sponge, leaving a small border around the edges to reduce squeezing as it is rolled.
11
Scatter the raspberries and blueberries over the filling.
12
Starting from one edge, carefully roll the sponge up into a log, using the baking paper to help guide and support the roll.
13
Chill the roll cake until firm enough to slice. Cut into 10 portions and serve.

Notes

The source states macros of approximately 125 kcal, 7.8 g protein, 6.6 g carbohydrates, and 7.6 g fat per slice when cut into 10 slices. Chill thoroughly before slicing for cleaner portions. The source does not specify a dusting ingredient for the baking paper; use a small amount of cornflour or powdered sweetener if needed.