For variation sometimes I will cut the cake rolls into rectangles and stack them with fillings in between the layers.

Fruit-Filled Cake Roll

3/4 cup all-purpose flour
3/4 teaspoon baking powder
l/4 teaspoon salt
4 eggs at room temperature
1 teaspoon vanilla
3 packets Equal

Filling:

1 package diet raspberry gelatin
1 cup boiling water
1 package (10 ounces) unsweetened frozen raspberries
2 packets Equal

Sift flour, baking powder, and salt together. Beat eggs. Gradually fold in flour mixture; then add vanilla. Pour batter into a 15 x 1O 1/2 X 1-inch jelly-roll pan, that is sprayed with vegetable spray and lined with waxed paper which is also sprayed with vegetable spray. Bake in preheated 400ƒ oven about 5 to 7 minutes, or until center springs back when lightly touched with fingertip. Carefully remove cake from pan by loosening edges with a knife. Invert onto a clean towel. Gently remove waxed paper, peeling from top to bottom. (Use a knife to help peel the paper.) Sprinkle with 3 packets Equal. Roll cake beginning with short edge, using towel to support cake, rolling towel and cake together. Place seam side down on rack to cool.

Dissolve gelatin in boiling water. Add frozen fruit and stir until berries separate. Let stand until thickened, stirring occasionally. Then unroll cake, spread with filling, and roll up again. Sprinkle with 2 packets Equal and refrigerate until ready to serve.

Buche De Noel

3/4 cup sifted all-purpose flour
1 teaspoon baking powder
5 eggs, separated
1/8 teaspoon salt
l/2 cup brewed coffee
1/3 cup unsweetened cocoa
10 packets Equal

Filling: 1 envelope diet dessert topping mix (makes 2 cups)
I/2 cup cold water
1 teaspoon vanilla
1/4 cup unsweetened cocoa
2 teaspoons instant coffee crystals
8 packets Equal
Equal and cherries for garnish
(optional)

Spray bottom of a 15/2 X 1O l/2 X 1-inch jelly-roll pan. Spray with vegetable spray. Line bottom with waxed paper. Spray with vegetable spray. Preheat oven to 400ƒ. Sift together flour and baking powder onto a piece of waxed paper. Reserve.
In a large bowl, at high speed, beat egg whites with salt until stiff peaks form. Beat egg yolks with coffee and cocoa till well blended. Beat in reserved flour mixture. Gently fold in beaten egg whites until no white streaks remain. Turn batter into prepared jelly-roll pan and bake 5 to 7 minutes. Test cake by tapping center with your fingertip; cake should spring back when done. Remove from oven and loosen cake around edges with knife. Invert onto a clean towel and peel the paper from the cake carefully. Use a knife to help peel off paper. Sprinkle cake with 10 packets of Equal. Starting with short end, roll up cake and towel together. Place roll seam side down on rack. Cool. Meanwhile prepare filling.
Combine topping mix and cold water in a mixing bowl. Beat at high speed until topping is thick and fluffy. Add vanilla, cocoa, coffee, and 8 packets Equal. Continue beating until well blended. Unroll jelly roll and spread with filling. Reroll without the towel and place seam side down on serving plate. Garnish with Equal sprinkled on top to resemble snow and cherries, if desired.
Hope these help..They are from the Free and Equal Cookbook...