SUGAR FREE SWISS ROLL RECIPES

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RASPBERRY SWISS ROLL RECIPE - BBC FOOD



Raspberry Swiss roll recipe - BBC Food image

This really fluffy, fruity and creamy raspberry Swiss roll is perfect for family gatherings, birthdays or as a special after dinner treat.

Provided by James Martin

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6–8

Number Of Ingredients 10

4 free-range eggs
115g/4oz caster sugar, plus extra to dust
1 vanilla pod, seeds only (or ½ tsp vanilla bean paste)
75g/3oz self-raising flour
200ml/7fl oz double cream
1 tsp vanilla extract
200g/7oz raspberries
150g/5½oz caster sugar
½ lemon, zest and juice
350g/12oz raspberries

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper.
  • Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.
  • Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch.
  • Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little.
  • Pour the double cream and vanilla extract into a large bowl and whip to soft peaks.
  • For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool.
  • Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries.
  • Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.

JELLY ROLL RECIPE | ALLRECIPES



Jelly Roll Recipe | Allrecipes image

This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.

Provided by BARB MAXWELL

Categories     Cake Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 9

1 cup sifted cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 eggs
¾ cup white sugar
½ teaspoon vanilla extract
2 tablespoons 2% milk
½ cup confectioners' sugar for dusting
1 cup strawberry jam

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  • Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
  • Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
  • Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
  • Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 236 calories, CarbohydrateContent 54.9 g, CholesterolContent 37.4 mg, FatContent 1.2 g, FiberContent 0.2 g, ProteinContent 2.5 g, SaturatedFatContent 0.4 g, SodiumContent 127.7 mg, SugarContent 41.8 g

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