Chocolate Mocha Cream Roll - Sugar Free

To Make Roll: Spray bottom of a 15 1/2x10 1/2x 1-inch jelly roll pan with vegetable spray. Line bottom with waxed paper. Spray top of waxed paper with vegetable spray. Preheat oven to 400 degrees F. Sift together flour and baking powder onto a piece of waxed paper; reserve.

In a large bowl, at high speed, beat egg whites with salt until stiff peaks form. Beat egg yolks with coffee and cocoa until well blended. Beat in reserved flour mixture. Gently fold in beaten egg whites until no white streaks remain. Turn batter into prepared jelly roll pan and bake 5 to 7 minutes. Test cake by tapping center with your fingertip; cake will spring back when done. Remove from oven and loosen cake around the edges with a knife. Invert onto a clean towel, and carefully peel the waxed paper from the cake. Use a knife to help peel off the paper. Sprinkle cake with 5 packets of Equal. Place roll, seam side down, on rack. Cool. Meanwhile, prepare filling.

To Make Filling: Combine whipped topping mix, skim milk, instant coffee, and vanilla and chocolate extracts in a deep, narrow bottom bowl. Whip at high speed with electric mixer about 4 minutes or until topping is light and fluffy. Add 8 packets of Equal and stir to blend. Unroll cake and spread with filling. Re-roll without the towel and place seam side down on a serving platter.

Makes 10 servings.