Everyone's heard of strawberry shortcake, so why not a strawberry long cake? Perfect for company, this light chocolate cake roll with creamy strawberry filling should impress your guests with its low-calorie profile as well as its looks.


1/2 cup flour
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 large egg whites
1 tablespoon water
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
Confectioners' sugar, for dusting
1 cup part-skim ricotta cheese
1 tablespoon honey
1/2 cup strawberry jelly
2 cups chopped strawberries


1 Preheat the oven to 400°F. Line a 10 x 15-inch jelly-roll pan with wax paper. In a small bowl, stir together the flour, cocoa powder, cornstarch, baking powder, and salt. Set aside.

2 In a large bowl, with an electric mixer, beat the whole eggs, egg whites, and water until foamy. Gradually add the brown sugar, continuing to beat until very thick. Beat in the vanilla.

3 Fold the flour mixture into the egg mixture until blended. Spoon the batter into the jelly-roll pan, spreading it to the edges and smoothing the top. Bake 12 minutes, or until the top springs back when lightly touched.

4 Loosen the edges of the cake with a small metal spatula and invert onto a kitchen towel that’s been lightly dusted with confectioners' sugar. Remove and discard the wax paper. Starting at one short end, roll the cake and towel up together. Cool 30 minutes on a wire rack.

5 In a small bowl, stir together the ricotta and honey. In a small saucepan, melt the jelly over low heat.

6 Unroll the cake. Spread the jelly over the cake, leaving a 1/2-inch border all around. Spread the ricotta over the jelly. Spread the strawberries over the ricotta. Starting at one short end, re-roll cake. Place seam-side down on a cake plate. Refrigerate for at least 1 hour before serving. Makes 12 servings

Nutrition Facts

per serving
calories 179
total fat 3.3g
saturated fat 1.6g
cholesterol 59mg
dietary fiber 1g
carbohydrate 32g
protein 6g
sodium 126mg

good source of: selenium, vitamin C

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 08 Sep 2011

Last Modified: 30 Mar 2015