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Sukrin Sugar-Free Swiss Roll, Gluten-Free and Low-Carb with Sukrin:1
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!!
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.