Raspberry Jelly Roll Cake

Instructions

1. Preheat oven to 350°F. Line a 17” x 12” rimmed baking sheet with foil; spray foil with cooking spray.
2. In a bowl, whisk together egg yolks and half (about 2 ½ tablespoons) of Splenda Sugar Blend until well blended. Add vanilla extract and whisk until mixture is light, about 1 minute.
3. In a bowl using an electric mixer, whip egg whites and salt on medium speed until soft peaks form, about 2 minutes. Gradually add remaining Splenda Sugar Blend and whip 1–2 minutes more on medium-high speed, until stiff peaks form.
4. Using a rubber spatula, fold egg yolk mixture into whites.
5. In a small bowl, combine flour and baking powder. Sprinkle over egg mixture and gently fold until combined. Transfer batter to prepared pan and spread evenly.
6. Bake for 10–15 minutes or until center springs back when pressed.
7. While cake bakes, cut a length of paper towel about 25” long. Dust evenly with 1 teaspoon powdered sugar.
8. Cool cake 1 minute in pan. Run a thin metal spatula around edges to loosen cake and immediately invert onto sugared towel. Starting at a short end, roll the towel along with the cake into a tight cylinder. Place on a wire rack to cool.
9. When completely cool, carefully unroll cake and remove towel.
10. Stir all-fruit spread until smooth, then drop in small dollops all over cake. Spread into a thin, even layer. Reroll cake into a tight cylinder.
11. Wrap in plastic wrap or foil and refrigerate at least 1 hour. Unwrap cake and set on a platter. Dust with remaining 1 teaspoon powdered sugar and cut into ¾” thick slices.