Low Fat Classic Swiss Roll
Indulge in the light and airy perfection of this **Low Fat Classic Swiss Roll**, a delightful dessert that's as easy on your waistline as it is on your taste buds. This healthier spin on the traditional Swiss roll features a soft, sponge-like cake made with just three eggs, subtly enhanced with a splash of vanilla. The lightness of the batter, achieved through careful folding, ensures the perfect texture while keeping it low in fat. Filled with a thin layer of low-sugar raspberry jam (or your favorite flavor), this roll is naturally sweet and satisfying without being overly indulgent. A dusting of powdered sugar is all it takes to finish this stunning, bakery-style treat that’s ready in just 25 minutes from start to finish. Perfect for tea time, celebrations, or a guilt-free dessert, this low-fat recipe proves you don't have to compromise on flavor for a healthier lifestyle.
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Recipe Information
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
Instructions
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.
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.
Gradually add the granulated sugar while continuing to beat the mixture until it's well combined and creamy. Stir in the vanilla extract.
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.
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.
Bake in the preheated oven for 8-10 minutes, or until the cake springs back lightly when touched and is lightly golden.
While the cake is baking, lay out a clean kitchen towel and sprinkle it with the powdered sugar, which will prevent sticking.
Once baked, immediately invert the hot cake onto the sugar-dusted towel, and carefully peel off the parchment paper.
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.
Unroll the cooled cake gently. Spread the low-sugar raspberry jam evenly over the surface.
Using the towel as guidance, roll the cake up again (this time without the towel) to enclose the filling.
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
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 100.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 397 mg | 8% | |
*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.
