Swiss Roll
By Jeroen Creemers, 21-09-2016
The Smarter Difference™
42% less calories and 70% less carbs than regular swiss roll
This is a denser Swiss Roll than you might be used to, but delicious nonetheless. It's important to beat the egg and Sukrin:1 as well as you can, to get as much air into the mixture: sieve in the flour and if it's hard to fold in, whisk in gently with a hand whisk. If your oven fan is strong, turn it off or you might find the mix is blown to one side of the tin! This is a simple recipe, but a little tricky to get right: practice makes perfect!- Prep Time: 15min
- Cook time: 7min
- Total Cook time: 22min
- Skill level: Little skill required
Free From: Su, so, dairy
Tags: Diabetic,
Lifestyle: Vegetarian, Low Carb, LHFC,
Nutrition facts
- 5g per serving
- 3g per serving
Recipe Difference:
Beneficial Nutrition: High Fibre, Sugar Free with the main benefit Sugar Free
Allergens:
Ingredients
- 4 Eggs
- 100g Sukrin:1
- 50g Plain Flour
- 50g Sukrin Fibrefine
- 1tsp Baking Powder
- 4tblsp Sugarfree Jam
Instructions
- Preheat the oven to 220C. Beat eggs and Sukrin:1 in a bowl until fluffy. In another bowl, mix together the wheat flour, baking powder and Sukrin fibrefine. Carefully fold the flour mixture into the egg mixture.
- Grease and line a swiss roll tray, and spread the batter over evenly with a palette knife. Bake in the oven for about 7 minutes. Remove from the oven, and place a damp tea towel over the tray. Turn the pan over, remove, and pull back the paper carefully.
- Spread the jam over the entire surface, roll immediately into a cylinder, and tighten the towel around the cake. Allow to rest for 5 minutes, it's then ready to serve. Store in an air-tight container.