My friend, Jayne, over at Key-To Life put out challenge to take this Oopsie Roll Cake and make it into a bunny cake for Easter. Okay, maybe not a challenge per se but I am in sales and competitive. I took it is a challenge and below is the results! The original recipe that they posted was really good! I wanted to take it in a slightly different direction for Easter and make it easier to decorate as an Easter Bunny. In truth, you can really change-up the flavors for this cake both in the batter and the filling. For my Easter cake, I decided to double the filling recipe. I flavored half of the filling with chopped strawberries. The other half of the filling I used to frost the cake and used almond extract for added flavor. The result was a light, flavorful cake that was reminiscent of Spring.
I did a dry run before Easter and used caramel extract in the filling and a chocolate ganache over the top. This too was fantastic. I thought a lemon flavored cake with raspberry filling would also be great for summer!
This dessert truly fits the Keto macros. Try it out and let us know your favorite flavor combination!
Ingredients
- 8 eggs, separated
- 8 oz. cream cheese
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 6 packets Splenda
- 1 scoop vanilla protein powder
- Optional: 2 tbsp. SF syrup of your choice
- 6 oz cream cheese
- 1 tsp vanilla Extract, or use any SF syrup to give more flavor
- 1/4 cup Splenda
- 3/4 cup heavy whipping cream
- 1/2 cup finely chopped strawberries
- 6 oz cream cheese
- 1 tsp vanilla Extract, or use any SF syrup to give more flavor
- 1/4 cup Splenda
- 3/4 cup heavy whipping cream
Instructions
- Preheat oven to 300F.
- Whip the egg whites with cream of tartar until stiff peaks form, about 5 minutes.
- In a separate bowl, combine cream cheese, egg yolks, vanilla extract, protein powder, sweetener and salt.
- Gently fold the whites into the yolk mixture until combined. Spread the oopsie batter evenly on the sheet cake covered with parchment paper and bake for 30 minutes. Let cool 15 minutes with a damp dish towel on top to keep cake from drying out. Gently roll in a tea-towel for 20 minutes.
- Unroll the cake. It may look like it’s breaking but it will be fine. Spread the filling leaving about 1/4 inch space around. Roll up.
- Beat the softened cream cheese, heavy cream, sweetener and liquid sugar free syrup or vanilla extract to taste for flavor. Divide the mixture in half and transfer to another bowl. For the filling mixture, fold in the chopped strawberries and chill in the refrigerator until you need it.
- Take the second half and reserve for frosting the cake after it has been rolled and cooled in the refrigerator for at least an hour. When fully cooled, frost the cake with the remaining cream cheese mixture.
Notes
Calories 311 Fat 28 Protein 9 Carbs 8