Chocolate Swiss Roll, Diabetic - cooking recipe

Ingredients

CAKE
4 eggs, separated
1/2 teaspoon cream of tartar
2 tablespoons splenda sugar substitute
3/4 cup skim milk
2 teaspoons vanilla flavoring
1/4 teaspoon almond flavoring
3/4 cup all-purpose flour
1/3 cup cocoa
3 tablespoons splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
WHIPPED FILLING
1 1/3 cups non-dairy coffee creamer, powder
2/3 cup nonfat milk (may need more, if so add slowly)
2 tablespoons Splenda sugar substitute (or to taste)
1/2 teaspoon vanilla flavoring
1/2 teaspoon other flavoring (brandy, almond, maple, etc.)

Preparation

MAKE FILLING:
Chill small mixer bowl and beaters in freezer.
Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally.
Add Splenda, flavorings and whip to mix. Refrigerate.
CAKE:
Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.
Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons Splenda, beat until stiff peaks form; set aside.
Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally.
Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack.
Unroll and spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices.