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Quick & Easy Swiss Roll --e-w

Source of Recipe

"Great Healthy Food: Diabetes" by Azmina Govindji – e-mail
Quick & Easy Swiss Roll --e-w
Yield: Makes 8 slices

- 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

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.

1/8 of recipe equals: Calories: 128, Protein: 4 g, Fat: 2 g, Saturated Fat; 1 g,Carbohydrate: 22 g, Fiber: 0 g, Cholesterol: 81 mg, Sodium: 110 mg ++++ Exchanges: 1 Starch, 1/3 Other Carbohydrate, 1/2 Fat ++++ WWP: 3