Low Fat Chocolate Swiss Roll
Indulge in the rich, chocolatey decadence of this Low Fat Chocolate Swiss Roll—a guilt-free treat perfect for satisfying your dessert cravings! This airy sponge cake is made with whisked eggs and a blend of unsweetened cocoa powder and all-purpose flour, delivering all the flavor with a lighter texture. Rolled up with a creamy, reduced-fat cream cheese filling sweetened with powdered sugar and a touch of skim milk, this dessert is as wholesome as it is delicious. Ready in just 30 minutes, it’s an ideal choice for effortless entertaining or a midweek indulgence. Plus, it’s beautifully dusted with powdered sugar for a bakery-worthy finish. Whether you’re watching your calories or just looking for a healthier spin on a classic, this low-fat Swiss roll ticks all the boxes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 large Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 75 grams All-purpose flour
- 25 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 200 grams Reduced-fat cream cheese
- 50 grams Powdered sugar
- 2 tablespoons Skim milk
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 13x9 inch jelly roll pan with parchment paper.
Step 2
In a large mixing bowl, whisk the eggs until light and frothy for about 5 minutes. Gradually add the granulated sugar and continue to whisk until thick and pale.
Step 3
Add vanilla extract to the egg mixture and fold in gently.
Step 4
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Step 5
Gently fold the dry ingredients into the egg mixture using a spatula until just combined. Take care not to deflate the batter.
Step 6
Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 8-10 minutes or until the cake springs back when lightly touched.
Step 7
While the cake is baking, prepare a sugar-dusted kitchen towel. As soon as the cake is out of the oven, turn it onto the towel and peel away the parchment paper.
Step 8
Carefully roll the cake up in the towel, starting at the short edge. Let it cool completely on a wire rack.
Step 9
For the filling, beat together the reduced-fat cream cheese, powdered sugar, and skim milk until smooth and spreadable.
Step 10
Once the cake is cool, unroll it carefully. Spread the cream cheese mixture evenly across the surface, then gently re-roll the cake without the towel.
Step 11
Trim the ends for a neat appearance and dust the top with a little extra powdered sugar before serving.
Nutrition Facts
| Serving size | (692.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1625.5 |
| Total Fat 53.9g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 852.9mg | 0% |
| Sodium 2646.1mg | 0% |
| Total Carbohydrate 244.5g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 164.0g | |
| Protein 54.6g | 0% |
| Vitamin D 201.5IU | 0% |
| Calcium 489.7mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1291.5mg | 0% |
Source of Calories