I've NEVER been more excited about a dessert in my life!  No lie!  My friend Angel is a great cook and she came up with this delicious recipe.  I give her BIG props!  I almost ran to the kitchen to make it after she gave me the recipe.  I made two different versions to try and really enjoy them both!

This first one has a cream cheese and whipped cream filling.  I topped it with berries!

DSC_0547

The second version I made had a filling of chocolate pudding that I made by adding 1 TBS of cocoa to the Nighty Night Custard and a layer of whipping cream!  I just made one serving of the custard for my filling.  You could do so many flavors!

DSC_0543

I know, right?! The possibilities are endless for the filling.  I say this is a Fuel Pull because the cake part is a Fuel Pull.  It can stay that way by the fillings you choose or it can become an E or an S.  Both of my recipes I've shown are "S" cakes because of the whipping cream and cream cheese.   You could do a lovely "E" by adding sweetened Greek Yogurt and a filling with blueberries or peaches!  OH MAN! 🙂  If you cooked the fruit down a bit with some sweetener and a little Gluccomanan it would make a lovely filling!  A thin layer of filling is best since it will ooze out if you don't.

Rockin' Roll Cake! (FP)

First, beat the egg whites until they are frothy and forming peaks!  Then add in the remaining ingredients and gently stir them in until they are well mixed together.   Place a piece of parchment paper on a baking sheet.  Use an extra large baking sheet for one large  cake or a regular sized sheet to make two smaller cakes.  I did this and made two versions.  Pour the mix on the baking sheet in a nice layer but, not too thick.   Here is what mine looked like. DSC_0536Bake the cake at 350 for about 8 minutes!  It was just slightly browning on top.   Here is my baked cake from the oven. Let the cake cool!  I was a bit hasty and was dying to taste mine.   Please just be patient and wait till it cools a bit and it will come right off the paper!  While I was waiting for mine to cool, I had made up a bowl of homemade whipped cream.  I just sweeten mine with a little Truvia and I add a little vanilla or almond extract for flavor.  For the first cake roll I made, I had softened a bar of cream cheese and beat it with some sweetener and vanilla as well.  I took half the whipped cream and mixed it together with the softened cream cheese mixture.  When it was nice and smooth it was ready for the cake!  My cake had cooled off by now and I had flipped it over so the smooth top side would be the outside of the finished cake roll. I used a spatula and put a nice layer of the cream cheese/whipped cream mix on the cake.  Then you just roll it up.  You can wrap it up in plastic wrap and store it in the refrigerator.  I think it tastes really good no matter when you eat it but, I did love it even more after it had chilled for a while! My friend Angel has made many versions of this now. She made a cream cheese and pumpkin filling for one.  This Sunday at our church potluck, she had used raspberries that she'd cooked down in sweetener and a layer of whipped cream.  YUM!  You could even flavor the cake with lemon extract or any other flavors you enjoy! You could even add some unsweetened cocoa powder and make a chocolate roll! Angel even added some cinnamon to her cream cheese filling to make a cinnamon roll flavor for breakfast!   The possibilities are endless!  I would say if you make two rolls each would serve about 8 folks.  One large cake would serve about 16.  I may or my not have eaten two pieces.   🙂 12115493_494485960728796_7876298796567340745_n If you've been wondering about Trim Healthy Mama you can visit their website to order the book or visit their Author's page on Facebook!  As you can see by this recipe alone, I am never deprived of good eats!
5.0 from 1 reviews
Rockin' Roll Cake! (FP)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Easy, yummy fuel pull cake!
Ingredients
  • 8 egg whites
  • ¼ tsp of cream of tartar
  • pinch of salt
  • ⅛ cup of THM's Sweet Blend or ¼ cup of Truvia, Xylitol or Erythritol
  • 2 scoops of THM Pristine Protein Powder
  • Filling Ideas:
  • Homemade whipping cream
  • Cream cheese/whipping cream mix
  • 0% Greek yogurt that is sweetened and flavored with vanilla
  • Add berries to any of the mixes.
Instructions
  1. First, beat the egg whites until they are frothy and forming peaks!
  2. Then add in the remaining ingredients and gently stir them in until they are well mixed together. Place a piece of parchment paper on a baking sheet.
  3. Use an extra large baking sheet for one large cake or a regular sized sheet to make two smaller cakes. I did this and made two versions.
  4. Pour the mix on the baking sheet in a nice layer but, not too thick.
  5. Bake at 350 for 8 minutes or until slightly browned.
  6. Let cake completely cool before filling.
  7. After cooled, add the filling and roll!
  8. Wrap in plastic wrap and refrigerate.
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About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

89 Responses to “Rockin’ Roll Cake! (FP)”

  1. Amy Barnhart

    I just halved this recipe and made it for a special lunch! I used 1/3 fat cream cheese mixed with a scoop of whipped cream, vanilla, stevia and blackberries (didn’t have raspberries) for my filling. Wow. I loved it. Thanks Jennifer!

    • Jennifer Griffin

      Great idea!! 🙂 I think it would be a nice Crepe’ type bread too. 🙂

  2. Angel

    Well, aren’t you adorable! 🙂 Loved the post and the props- thanks girl. Your pictures were GREAT too! I’m glad to have shared the recipe. I’ll try to come up with something to top it! lol Yay for THM!

  3. Joyfulmomof6

    You have some great recipes and beautiful photos.
    Just one small suggestion…is there anyway you could add a printable recipe option to your blog (like Gwen has or Whole Food Mom)? I have no idea how that is done or how hard it is to add or if that’s something you are interested in doing. Just a thought. It’s not that big of a deal to have to copy and paste into a document, but then I have to reformat and resize the text.

    • Jennifer Griffin

      I am not sure how to do it but, I can ask Gwen or another blogger friend to direct me as to how. I’m not a high tech girl. 🙁 I’ll see if I can figure it out for the future. I know it would be nice.

      • Elizabeth Towns

        It’s a plug-in – I have it on my blog. Search your wordpress plug ins for printable and you’ll find some options. Not hard to do at all (if I can do it, anyone can!) Great idea, too. My question – can I use agave in this recipe and have it come out as good as the original?

        • Jennifer Griffin

          If you are not a THM gal you could try Agave. It’s not on the plan as it’s too high in natural sugars for the plan. Let me know how it turns out. 🙂

      • Judy

        One of the plug in’s that work really well is ZipList 🙂 Hope that helps

    • Liz

      Copy and paste the recipe, then email to yourself. In your emails, create a file for recipes. There are more recipes that I find that aren’t printable and I find that this procedure works great. Once I email it to myself, I can print it and put it in the appropriate binder.

  4. Stephanie

    Hi! I made this and it tasted really good!!…But, mine didn’t roll up! It broke as I rolled it. I’m not sure why! I love this idea though, I will def try to make it again. I made your whip cream/cream cheese filling with homemade low carb raspberry sauce:)

    • Jennifer Griffin

      Maybe it was overlooked? Was your paper thin? No idea. Mine always comes out ok. 🙁

  5. Raia Torn

    Wow! So creative! Just wondering, about how many tea/tablespoons would “2 scoops” be? I don’t ever have protein powder, so I’ll have to figure something else out. 🙂 Thanks for linking up at Savoring Saturdays – I’m excited to try this!

  6. Michelle W.

    I’m so excited about this. I like chocolate, but it’s never been my “favorite”, so a lot of the THM desserts are just ok to me. This looks like something that I could really enjoy! Thank you for sharing!!

  7. Tia Stevens

    With the whipped cream & cream cheese, how do I keep it FP.

  8. Tanya

    I’d be interested in the Tablespoon measurement too, in case our scoops are different!

    • Jennifer Griffin

      I have…I forgot once and it still came off the paper fine after it was cool. 🙂 Just don’t be anxious…I was at first and tore the cake the first time! I was hungry!! 🙂

      • Sara

        The ones that I did not grease have cooled for over an hour and I still can’t get them off. The one I greased came off within 15 minutes. Might be helpful to add that to the recipe.

        • Jennifer Griffin

          I used a spatula once to get it off when it was still warm. Maybe you can use it for shortcake or something if it didn’t stay in a sheet? 🙂

          • Kaye Thompson

            You could make Eton Mess…a common dessert in the UK. You mix broken up meringues, sweetened whipped cream and sweetened strawberries and/or raspberries. Really any fruit but red berries are traditional. Of course use plan approved sweetener. When you use the whipped cream and berries it will be an S. Just layer it like a parfait…delicious. I have made this with the butterfly cake in the THM cookbook and it was good too.

      • Sara

        By the way, thank you for sharing the recipe…sorry I didn’t say it earlier. It’s yummy!

  9. Anita Hofer

    I just made this and it’s delicious!!:p I am wondering if I can freeze it?

    • Jennifer Griffin

      I’ve not tried too, Anita. I’m guessing you could!

  10. Raia

    Hey! Just wanted to let you know that your Rockin’ Roll Cake will be featured tomorrow at Savoring Saturdays! It was the most popular post! 🙂 Hope you’ll come back and link up another one of your recipes. 🙂

    • Jennifer Griffin

      Thanks, Eva! I try to come over there tomorrow and link up! 🙂

  11. Anna

    I have liquid egg whites, how many cups would 8 egg whites be? Thanks!

    • Jennifer Griffin

      I’d use a pudding inside like I did. 🙂 I like the Nighty Night Custard as a filling with a TBS of cocoa mixed in it. Great chocolate pudding. 🙂 Any other THM puddings would work well too. Lemon would be yummy too.

  12. Erica

    I love this recipe! Going to dig into it here in just a few minutes! I found I liked it a little more cooked. Less of an “egg” flavor. Loved the suggestion of adding a little cinnamon to the cream cheese, it really is delish! Thank you for this recipe!

  13. terri

    16 servings??? I am afraid I would make it one serving… just for me :-)))

  14. Amanda

    Looks amazing! Is there a sub for cream of tartar? I live in Peru and can’t find it anywhere 🙁

  15. Michelle

    THIS HAS BEEN OUR FAVORITE SUMMERTIME DESSERT! Thank you Jennifer and may God bless you abundantly.

  16. Shelley

    not sure if I missed it said in comments or not, but what is homemade whipped cream? Are you just whipping up some full fat cream? If so about how much do you pour in bowl to whip? If it’s full fat how is it a FP??? I must be missing smoething here, but can’t wait to try this once I figure it all out.

    • [email protected]

      If you choose to use whipped cream it’s not a FP but, an S. The FP is for the core recipe…the cake. The toppings you choose to add make it an S, E or FP. I used a small carton of whipping cream to make mine..just added some vanilla (or almond extract) and sweetener. Beat it…easy stuff and yummy.

  17. Jasmine

    I finally tried these. We tested 3 versions. One with chocolate pudding in the middle, ok, but not crazy about it. I wouldn’t make it again. One with cream cheese, cinnamon, and truvia in it. I wasn’t crazy over it, but my son liked it. And the final version, with raspberry slim belly jelly. Wow! Amazing! Thank you!

  18. Kimberly

    Can u use almond flour instead of the protein powder? How many carbs in this recipe made as given?

    • [email protected]

      It won’t work the same way, no. I’m not sure on the amount of carbs but I know it’s not many….way under 10 per piece..probably just a few.

  19. Betty Wesson

    I have the egg beaters egg whites in a carton. Do you know how much to measure for 8 egg whites?

  20. Theresa

    I used a carton of Egglands Best egg whites and couldn’t get them to form peaks…then I tried Costco brand egg whites with a raw real egg white …it took about 20 minutes of beating with my kitchenaid but they finally formed very soft peaks. I looked at the cartons of both afterwards and noticed it says pasteurized do not use in meringues 🙁
    Just pulled it out of the oven to cool and it smells SO good! Can’t wait to rock and roll this into my mouth!!

  21. Heidi Buschbach

    I think this could be a good FP if I added a thin layer of the Lemon Mousse FP or one of their puddings like chocolate pudding.

  22. Denise

    My new favorite dessert! I made mine on a silicone sheet and it came off easily. I’d love to find a lemon filling, any ideas? Thank you for a great recipe!

  23. Joye

    Is there something I could sub the protein powder with?

  24. Shari

    Isn’t this essentially cloud bread rolled with filling? I’ve never made could bread with whey powder, and it always comes out fantastically. But perhaps I’m misunderstanding something. Just want to check before I try it, bc I want to know if I need to run out for some whey powder! 🙂 Thanks!

  25. Theresa Golden

    One of my first desserts since starting THM, and still one of my favorites!

  26. Holly

    Jennifer, this looks incredible, but my son has a dairy allergy. Any idea how I could make this dairy free (without making it taste coconutty)? I was thinking egg white pp instead of whey pp, but what else could I use for a dairy free filling (not coconut whip cream)?

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