Low Fat Classic Swiss Roll
Indulge in the light and airy sweetness of a Low Fat Classic Swiss Roll, a timeless dessert made guilt-free! This recipe delivers all the charm of the traditional Swiss roll with a low-fat twist, thanks to its use of fluffy sponge cake, low-sugar raspberry jam (or your favorite filling), and just a dusting of powdered sugar. With only 15 minutes of prep time and a quick 10-minute bake, you can whip up this elegant treat in no time. The secret to its perfect structure lies in gently folding the dry ingredients into the whipped egg mixture, ensuring a soft and delicate sponge every time. Whether served as a delightful dessert or a midday snack, this Swiss roll is an irresistible blend of lightness and flavor that’s perfect for health-conscious bakers.
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Ingredients
- 3 pieces Large eggs
- 70 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 75 grams All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Low-sugar raspberry jam (or flavor of choice)
- 10 grams Powdered sugar
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 9x13 inch (23x33 cm) Swiss roll pan with parchment paper, ensuring the paper extends over the edges for easy removal.
Step 2
In a large mixing bowl, beat the eggs with an electric mixer on high speed until they become thick and pale, about 3 to 5 minutes.
Step 3
Gradually add the granulated sugar while continuing to beat the mixture until it's well combined and creamy. Stir in the vanilla extract.
Step 4
Sift the flour, baking powder, and salt together in a separate bowl. Gently fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter.
Step 5
Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Step 6
Bake in the preheated oven for 8-10 minutes, or until the cake springs back lightly when touched and is lightly golden.
Step 7
While the cake is baking, lay out a clean kitchen towel and sprinkle it with the powdered sugar, which will prevent sticking.
Step 8
Once baked, immediately invert the hot cake onto the sugar-dusted towel, and carefully peel off the parchment paper.
Step 9
With the help of the towel, gently roll the cake from one short end to the other, making sure the towel is being rolled inside it. Allow it to cool completely for about 30 minutes.
Step 10
Unroll the cooled cake gently. Spread the low-sugar raspberry jam evenly over the surface.
Step 11
Using the towel as guidance, roll the cake up again (this time without the towel) to enclose the filling.
Step 12
Transfer the Swiss roll to a serving platter, seam side down, and dust with additional powdered sugar if desired before slicing and serving.
Nutrition Facts
| Serving size | (413.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 952.9 |
| Total Fat 15.7g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 558mg | 0% |
| Sodium 1051.3mg | 0% |
| Total Carbohydrate 176.8g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 100.5g | |
| Protein 25.8g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 119.9mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 396.6mg | 0% |
Source of Calories