Low Fat Chocolate Swiss Roll
Indulge guilt-free with this delightful Low Fat Chocolate Swiss Roll—an elegant dessert that's as light as it is luxurious. Featuring a moist, airy sponge made with unsweetened cocoa powder and expertly whipped eggs, this recipe swaps heavy creams for reduced-fat cream cheese and a touch of skim milk to create a creamy, tangy filling. Perfect for those seeking a healthier sweet treat, this Swiss roll is easy to prepare and ready in just 30 minutes, making it a show-stopping choice for dinner parties or a simple indulgence at home. Each slice bursts with rich chocolate flavor and a hint of vanilla, all while being low in fat yet high in satisfaction. Expert techniques like rolling the cake in a sugar-dusted towel ensure bakery-level results, while its light dusting of powdered sugar provides the perfect finishing touch. Celebrate occasions big or small with this irresistible, lower-calorie take on a classic chocolate Swiss roll!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F). Line a 13x9 inch jelly roll pan with parchment paper.
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.
Add vanilla extract to the egg mixture and fold in gently.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture using a spatula until just combined. Take care not to deflate the batter.
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.
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.
Carefully roll the cake up in the towel, starting at the short edge. Let it cool completely on a wire rack.
For the filling, beat together the reduced-fat cream cheese, powdered sugar, and skim milk until smooth and spreadable.
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.
Trim the ends for a neat appearance and dust the top with a little extra powdered sugar before serving.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 164.0 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 490 mg | 38% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
