Swiss Roll
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    Swiss Roll
    Swiss Roll

    Reduced Sugar Stripy Swiss Roll

      

    October 30, 2019

    It seems you can’t go to a Christmas party without a chocolate log appearing at some stage, but I always find them a bit heavy at the end of a big meal, so I’ve created this lighter lower sugar version.

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    • Yields: Serves 6-8

    Ingredients

    90g xylitol sugar alternative (available in supermarkets and health stores as Total Sweet)

    3 large eggs

    120 plain flour

    1 tsp vanilla extract

    2 tsps cold water

    20g dark chocolate drops (or finely chopped 90% dark chocolate) melted together with ½ tsp coconut oil

    For the filling

    150g Double cream

    10g xylitol

    Reduced sugar raspberry jam (see recipe or use store bought)

    Directions

    1Oven on to 200oC/180oC fan

    2Line a swiss roll pan or small baking tray (approx 33 X 23cm)

    3Melt the chocolate and coconut oil together until smooth and leave to cool slightly.

    4With a stand mixer, whisk the eggs and xylitol together for a good 10 minutes until pale and voluminous adding the vanilla near the end and whisking it in

    5Sift in the flour in two parts, folding in carefully after each addition. Be gentle so the batter stays nice and fluffy!

    6Sprinkle over 2 tsps of cold water while folding in the second lot of flour

    7Pour ¾ of the vanilla batter into the lined tin

    8Gently fold in approx. half of melted chocolate into the batter remaining in the bowl

    9Spoon the chocolate mix into a piping bag (use a piping bag with a very small hole cut out of it)

    10Pipe lines of chocolate mixture onto the vanilla batter to make a design of your choice and leave for a moment or two to settle into the white mix

    11Bake for 10 minutes until springy to the touch

    12Lay a tea towel and parchment on the worktop and turn out the hot sponge

    13Using a knife, score the sponge around 2 inches in from the short end

    14Roll up the sponge and leave to cool completely while still rolled up

    For the filling

    1Whisk the cream and the xylitol together until it becomes nice and thick and a spreading consistency

    2Refrigerate until ready to use

    3Carefully unroll the cake

    4Spread a layer of raspberry jam carefully across the base of the cake leaving around an inch at the end (this is so it doesn't all leak out the end when you roll it up!

    5Now spread a thick layer of the cream on top of the jam and also leave the end free of filling

    6Roll up the sponge again

    7Use the remaining melted chocolate to drizzle over the top

    8Decorate with freeze dried or fresh raspberries if you fancy

    9Refrigerate

    10Take out of the fridge at least 15 mins before serving

    For an easier and equally delicious Swiss roll, leave out the chocolate mix and pour all the batter in the tin at the same time.

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