Tired of rich, heavy desserts? This light and refreshing Swiss roll is so versatile – enjoy it plain, or add some festive decorations to transform it into a white logcake.
Fat-free Whisked Swiss Roll
The cakey part
3 eggs (room temperature)
72g extra fine granulated or caster sugar
78g plain flour
Pinch of salt
Grease a jelly-roll pan and line with parchment paper. Preheat oven to 200° Celsius.
Whisk eggs and sugar in a large bowl lightly to combine them.
Fill a pan with hot water (simmering, not bubbling – you don’t want the eggs to cook), stand the bowl over it and continue whisking until the mixture becomes thick. (A handheld electric whisk is best, or whisk manually.)
Remove from the heat and continue whisking until the mixture is cool.
Sift the flour, then fold about half of it into the mixture. After the flour has been incorporated, add the remaining flour and fold in gently.
Pour mixture into jelly-roll pan.
Pop into the oven and bake for 5 minutes.
Lift the baked sponge, using the edges of the parchment paper, and place on a cooling grid.
Dust a similar-size piece of parchment paper with caster sugar, then invert the cake on it. Peel off the lining paper.
Place on a clean cloth or tea towel.
Spread filling onto top, leaving an inch along the border free of filling.
Using the parchment paper to help in the rolling, start rolling the cake along the long edge.
The whipped cream filling with peaches
Swiss rolls are very versatile and they go well with many types of fillings – butter cream, chocolate cream, whipped cream, fruit mousses etc. Whipped cream is quick and easy, and you can add canned peaches for interest.
¾ cup whipping cream
1 tsp vanilla
¾ cup confectioner’s sugar (or icing sugar), sifted
Using an electric mixer, whip the cream.
When cream becomes stiffer, add vanilla and sugar, a little at a time.
Hint for whipping cream:
Chill mixer bowl and beaters for about 20 minutes before whipping, and stop whipping when cream has become thick. Add sugar and vanilla only towards the end of the whipping.
Hint for decoration:
The simplest way to decorate a logcake for Christmas is to place sugar dolls (Santa, snowman, trees and so on) onto the cream-covered cake and refrigerate it, an hour or so before serving. For fake snow, use snow powder and a small sifter. For a bit of glitter, add a sprinkling of pearl disco dust.
Better than Brownies
220g Endangered Species dark chocolate (70%), finely chopped
175g Organic Valley lightly salted butter
150g Wholesome Sweetener organic sugar
70g almond meal (finely ground almonds)
70g Bob’s Red Mill stone-ground white rice flour
½ tsp baking powder
½ tsp sea salt
3 free-range eggs
* Preheat oven to 170 degrees Celsius. Grease a 9×13 baking pan and line it with greaseproof paper.
* Place the chocolate and butter in a large ovenproof bowl. Heat it in the microwave in 30-second bursts until the butter is melted. Slowly stir to melt remaining chocolate until mixture is homogenous. Leave to cool.
* In a separate bowl, mix the rice flour, almond meal, sea salt and baking powder together.
* Add the sugar into the chocolate mixture and stir to combine. Add in the eggs and mix. The batter will look lumpy.
* Incorporate the flour mix into the chocolate batter and stir until thick and smooth.
* Spoon the mixture into the prepared pan and give it a firm tap on the kitchen top to disperse any bubbles. Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted comes out moist. Be careful not to over-bake the brownies.
* Remove from oven and leave to cool completely before removing from pan. To serve, cut into slices and top with vanilla ice cream and fig caramel sauce.
Fig Caramel Sauce
1 tbsp light corn syrup
200g Wholesome Sweetener organic sugar
150ml heavy whipping cream
1 tsp sea salt
12 Made in Nature black mission figs, chopped into halves
* Pour water and corn syrup into a medium saucepan. Add the sugar, careful not to get any on the side of the pan (it will burn). In another saucepan, heat the cream just until it begins to boil. Remove from heat and set aside.
* Place the sugar mixture over medium heat until the sugar has dissolved and the liquid is clear. Increase the heat to high and bring to a rapid boil. Swirl the pan occasionally to ensure that the sugar cooks evenly. Cook until the caramel turns a dark golden brown.
* When the desired colour is achieved, turn off the heat and slowly add the warmed cream. The mixture will bubble and sputter, so wear an apron and gloves to prevent burns. Add in the sea salt and blend with a wooden spoon. Mix in the figs and stir to coat evenly. Serve immediately or leave to cool before refrigerating.