Recipes from Les Toques Blanches Ottawa

White Roulladen (with Splenda)

Executive Chef Nelson Borges, The Westin Ottawa

Yields one 9 inch x 13 inch sheet pan (for use in swiss rolls or individual desserts)

Pre-heat oven to 400 degrees

8 whole eggs
30 g Splenda granular
70 g all-purpose flour
70 g corn starch

Preparation:

• Whip the eggs and Splenda to a ribbon stage
• Mix the flour and corn starch together
• Sift the flour and corn starch mixture and fold it into the eggs mixture slowly by hand
• Pour the finished mixture onto the sheet pan ensuring that it is spread evenly
• Bake at 400 degrees for about 5 minutes