Low Sodium Classic Swiss Roll
Indulge in the timeless elegance of a Low Sodium Classic Swiss Roll, a delightful dessert that combines light, fluffy sponge cake with a creamy whipped filling and a hint of fruity sweetness. Crafted with unsalted butter, reduced sodium, and simple pantry staples, this Swiss roll is perfect for those seeking a heart-friendly treat without sacrificing flavor. The cake's airy texture is achieved through a technique of carefully folding the batter to retain its fluffiness, while the luscious layer of strawberry jam and velvety whipped cream adds just the right balance of sweetness and richness. Ideal for special occasions or a midweek indulgence, this easy-to-follow recipe is ready in under 40 minutes, serving up to eight people with a show-stopping presentation. Whether you're watching your sodium intake or simply looking for a classic dessert, this Swiss roll delivers light, melt-in-your-mouth perfection with every bite! Keywords: low sodium Swiss roll recipe, classic sponge dessert, low salt baking recipes, easy Swiss roll dessert, heart-healthy dessert ideas.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.75 cup Granulated sugar
- 4 units Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Whole milk
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 cup Strawberry jam
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal.
In a small bowl, sift together the flour and baking powder. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick and pale, about 5-7 minutes.
Gently fold in the vanilla extract and the sifted flour mixture using a spatula, being careful to retain as much air as possible in the batter.
In a small saucepan, melt the unsalted butter and then add the milk. Heat until just warm. Gradually fold into the batter until well combined.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake in the preheated oven for 10-12 minutes, or until the cake is golden and springs back when touched lightly.
Immediately turn the cake out onto a clean tea towel dusted with powdered sugar. Peel off the parchment paper. Starting from a short end, roll the cake with the towel inside. Allow to cool completely on a wire rack.
For the filling, whip the heavy cream with powdered sugar until stiff peaks form.
Once the cake is cool, unroll it gently. Spread an even layer of strawberry jam across the surface, followed by the whipped cream.
Re-roll the cake without the towel, being gentle to prevent cracking. Wrap in plastic wrap and chill for at least 1 hour before slicing.
Slice and serve the low sodium Swiss roll with a light dusting of additional powdered sugar if desired.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 240.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 210 mg | 16% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 511 mg | 11% | |
*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.
