1/4 cuppowdered sugar( to sprinkle on towel and cake)
For the filling:
1poundstrawberries(cut into thin slices)
5tablespoonsMonk Fruit sweetener(or sugar)
6tablespoons0% Greek yogurt
powdered sugar(optional for serving)
For the cake:
Preheat the 400F oven rack in the center. Spray a 15 x 10-inch baking sheet pan with non-stick spray, line with parchment paper, using your fingers add the 2 teaspoons of butter and spread over the parchment paper, set aside.
Using a stand mixer or hand mixer, beat the egg whites until they are stiff, about 3 - 5 minutes.
Using a spatula, GENTLY fold in egg yolk one at a time, then add sugar 1 tbsp at a time, gently folding it in. Add flour 1 tbsp at a time, and the vanilla extract and gently fold.
Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.
Bake about 12 - 14 minutes until the cake is lightly golden in color.
In the meantime, sprinkle a clean and damp dish towel with confectioners' sugar.
When the cake is ready, sprinkle a little confectioners’ sugar on top then invert the cake onto the dish towel, remove the paper, and roll up the cake with the towel, be sure the end of the roll is down, place in a wire rack to cool.
For the Filling:
Using a hand or stand mixer, whisk at medium speed the heavy cream, sugar and vanilla for 2 minutes, and increase the speed until it reaches stiff peaks about 3 - 5 minutes total. Then with spatula gently fold in the Greek yogurt and refrigerate.
When the roll is completely cool, unroll the cake. Spread with the cream and cover the cream with strawberries, leaving 1 inch at the end without the strawberries to prevent them from falling out of the end of the roll) and re- roll.
Transfer to a serving platter, chill in the refrigerator for a few hours or as long as overnight.
Just before serving, lightly dust with powdered sugar (if using) and enjoy! Makes 12 slices.