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QUICK AND EASY SWISS ROLL




Source of Recipe


ma
QUICK AND EASY SWISS ROLL

Yield: Makes 8 slices
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
Info: http://diabeticgourmet.com/book_archive/details/7.shtml

INGREDIENTS

- 3/4 cup all-purpose flour, sifted
- Pinch of salt
- 1 teaspoon baking powder
- 3 medium eggs
- 1/3 cup, plus 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon confectioners' sugar
- 3 tablespoons reduced-sugar raspberry jam, to fill

DIRECTIONS

Preheat the oven to 425 degrees F.

Lightly grease and line a jelly-roll pan with parchment paper.

Sift the flour, salt and baking powder into a bowl.

In another larger bowl placed over a pan of hot
water, whisk the eggs and sugar with an electric
beater until they are thick and creamy.

Add the vanilla extract and lightly fold in
the flour mixture, using a large metal spoon.

Tip the batter into the prepared pan, spreading it out
evenly to the corners and bake for 6-8 minutes. Remove
it from the oven when it feels springy to the touch.

Place a sheet of parchment paper on top of a clean dish
towel and sprinkle the paper with the confectioners'
sugar. Turn the sponge cake out onto the parchment
paper, crust side down, and remove the paper.

About 1 inch from one of the long edges, make a shallow
cut halfway through the sponge cake. Fold this "cut" section
over onto the rest of the sponge - this is the first "roll."

Continue by using the parchment paper to
carefully roll up the rest of the sponge cake.

Leave the roll to cool on a wire rack and when it
is cold carefully unroll it and spread with the
jam about 1/2 inch from the edges.

Roll it up again carefully and slice before serving.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 128, Protein: 4 g, Fat: 2 g, Saturated Fat; 1 g,
Carbohydrate: 22 g, Fiber: 0 g, Cholesterol: 81 mg, Sodium: 110 mg
Diabetic Exchanges: 1 Starch, 1/3 Other Carbohydrate, 1/2 Fat