Hawaiian Cake Roll

Instructions

To make the filling:

1. Grease bottom and sides of a 15” x 10” x 1” jelly roll pan. Line pan with parchment, then grease and flour the parchment.
2. Sprinkle almond slices and coconut evenly in prepared pan.
3. Drain pineapple, reserving ¼ cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
4. In a saucepan, combine reserved pineapple juice, ½ cup Splenda Sweetener, and cornstarch; stir until sweetener and cornstarch are dissolved. Stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut.

To make the cake:

1. Preheat oven to 350°F.
2. In a bowl, stir together flour, baking powder, and salt.
3. In a bowl using an electric mixer, beat egg yolks on high speed until thick and pale. Gradually add ⅓ cup Splenda Sweetener, beating constantly. Mix in oil and almond extract.
4. In another bowl using an electric mixer with clean beaters, beat egg whites at high speed until foamy. Gradually add remaining ⅓ cup Splenda Sweetener and corn syrup, beating until stiff peaks form.
5. Fold beaten egg whites into egg yolk mixture. Gently fold in dry ingredients until combined.
6. Spoon batter over pineapple filling, spreading evenly.
7. Bake for 10­–15 minutes or until cake springs back when lightly touched. Remove from oven.
8. Dust a piece of parchment liberally with powdered sugar. Run a thin metal spatula around all sides of pan to loosen cake. Immediately turn warm cake out onto parchment. Starting at a narrow end, roll cake into a tight cylinder using parchment to help you.
9. Place the parchment-wrapped cake seam-side down on a wire rack. Let cool completely, then unwrap and slice.