Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake. Double-Chocolate Cream Roll From Light & Tasty INGREDIENTS 1-1/2 teaspoons shortening 5 eggs, separated 1 teaspoon vanilla extract 1 cup plus 2 teaspoons confectioners' sugar, divided 3 tablespoons baking cocoa 1/8 teaspoon salt 1-1/2 cups cold fat-free milk 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons fat-free caramel ice cream topping, divided 1/2 cup chopped walnuts, divided 1 tablespoon fat-free hot fudge ice cream topping, warmed SERVINGS 12 DIRECTIONS Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings. NUTRITIONAL INFO Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Annie

Heh heh...now you know after I put that buttercream frosting on this "light" cake that the slices were not exactly measured! The thing with Alice Medrich's wonderful "light" creations is that they're delicious and I don't care about the caloric content - it's just very good cake or brownies or whatever and we sure do enjoy them. *But*...it is possible to be well disciplined and cut oneself a very thin slice :) ~sigh~

I think that looks so good. My Mom would make Angel food cake with 7 minute frosting and that is what I always asked for on my birthday. I will have to try your peppermint angel food cake with 7 minute frosting. Thanks for sharing.

You might try beating some more egg whites and then folding in your batter. Here is Dad's recipe from his and Mom's 1946 Better Homes and Garden's cookbook: Angel cake 1 cup cake flour 3/4 cup sugar 1 3/4 cup egg whites 3/4 teaspoon salt 1 1/2 teaspoons cream of tarter 3/4 cup sugar 1 teaspoon vanilla extract Sift flour with 3/4 cup sugar four times. Beat egg whites with salt until frothy; add cream of tarter and beat until stiff, but not dry. Add remaining 3/4 cup sugar, 1 tablespoon at a time. folding in throughly. Add vanilla extract with last addition of sugar. Sift flour mixture over the top, a little at a time, and fold in lightly with a down-up-over motion. Bake in 10 inch ungreased angel cake pan at 325* for 75 minutes. Invert pan to cool.