Low Fat Chocolate and Raspberry Swiss Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the sponge3 eggs85g caster sugar85g plain flour2 tbsp cocoa powder1 tsp baking powderFor the filling150g low fat fromage frais1 tsp cocoa powder150g fresh raspberries1 tbsp icing sugarFor the raspberry coulis200g fresh (or frozen) raspberries2 tbsp icing sugar1 tbsp lemon juice
1) Preheat the oven to 200 degrees Celsius (gas mark 5) and line and grease a Swiss roll tin (or a rectangular baking tray like me) roughly 30x24cm.
2) Put the eggs and sugar into a large clean mixing bowl and blitz together with an electric whisk on high speed until the mixture is thick, glossy and light in colour and will leave a little trail when you lift the whisk (see photo). You can try to do this by hand, and it does get there eventually but your arm might fall off. Just sayin’.
3) In a separate bowl, mix together the dry ingredients (that’s yer flour, cocoa powder and baking powder) then sieve (SIEVE! Really important for this recipe) the dry stuff into your egg and sugar mixture.
4) Using a metal spoon, gently fold the dry ingredients into the wet. Be as gentle as possible and stop folding as soon as all the dry stuff is mixed in. Your mixture should look really foamy and airy.
Left: Sieve the dry ingredients in, TR: Fold in with a metal spoon
BR: Stop folding when mixed
5) Spoon the mixture into your prepared baking tin. Spread it into the edges with a spatula and level the top as best as you can. Bake in the preheated oven for roughly 10-12 minutes, until the edges are slightly browned and when you press gently on the middle of the sponge there’s a slight spring-back. Don’t over bake cos if you do you’ll never be able to roll it up.
6) While the sponge is baking, prepare a piece of baking paper a bit larger than your Swiss roll tin. Lay it out on your worktop and dust a bit of icing sugar on it with a sieve. Wait patiently for your roll to bake and make sure no one opens the kitchen door, allowing a gust of wind in and blowing your icing sugar into oblivion.
7) As soon as your roll is out of the oven, and while it’s still piping hot, lift it out of the baking tray with the baking paper it was cooked on. Turn it upside down onto your dusted clean bit of baking paper and peel the baked piece of baking paper off the top.
TL: Pour into tin and level, Right: Rolled up with baking paper
BL: Rolled up and store until use
8) With a serrated knife, carefully trim all 4 edges off the Swiss roll. These bits will have gone a bit crispy in the oven and they will cause the roll to crack if you try to roll it up before trimming them off.
9) Starting from one of the short sides, carefully roll the sponge up (not too tightly) with the dusted baking paper. Rest the sponge on the join after it’s rolled to stop it unravelling. You need to do this while the sponge is still warm, as it tends to crack if you try anything after it’s cooled.
10) Set the sponge aside to cool, if you need to store it overnight, put it in an airtight container after it has completely cooled. Do not put it in the fridge, this makes the sponge hard, making it very difficult to unroll and fill without cracking later on.
11) For the filling, put ¾ of the raspberries into a bowl and crush them roughly with the back of a fork. Add the fromage frais and sugar and mix until you get a lovely streaky pink mixture. You can keep this in the fridge until you need to use it.
12) To fill the sponge, wait for it to cool completely, then carefully unroll it. Try not to lay it completely flat when unrolled, sort of prop the end with your hand or something, then spoon your fromage frais mixture into the centre, leaving a 1cm gap around the edges. Sprinkle the remaining raspberries over, and then carefully roll the sponge back up, this time without the baking paper in between. Rest the roll on the join, and keep in the fridge until serving. You can give it a quick dusting of icing sugar or cocoa powder just before serving it to make it look magnificent.
13) For the raspberry coulis, literally stick all the ingredients into a blender and blitz the hell out of it, you don’t even need to defrost the raspberries first. When it’s smooth, pour it into a fine sieve and just push everything through with a spoon to get the pips out.
14) Serve the roll cut into thick slices, with a scoop of ice cream or frozen yoghurt and coulis poured all over. Delicious!! You can also try serving with cream, chocolate sauce, melted chocolate, sprinkles or whatever you want. Also try substituting the raspberries for strawberries and serve with fresh strawberries dipped in melted chocolate on the side.
Serving Size: Makes 5 slices
2) Put the eggs and sugar into a large clean mixing bowl and blitz together with an electric whisk on high speed until the mixture is thick, glossy and light in colour and will leave a little trail when you lift the whisk (see photo). You can try to do this by hand, and it does get there eventually but your arm might fall off. Just sayin’.
3) In a separate bowl, mix together the dry ingredients (that’s yer flour, cocoa powder and baking powder) then sieve (SIEVE! Really important for this recipe) the dry stuff into your egg and sugar mixture.
4) Using a metal spoon, gently fold the dry ingredients into the wet. Be as gentle as possible and stop folding as soon as all the dry stuff is mixed in. Your mixture should look really foamy and airy.
Left: Sieve the dry ingredients in, TR: Fold in with a metal spoon
BR: Stop folding when mixed
5) Spoon the mixture into your prepared baking tin. Spread it into the edges with a spatula and level the top as best as you can. Bake in the preheated oven for roughly 10-12 minutes, until the edges are slightly browned and when you press gently on the middle of the sponge there’s a slight spring-back. Don’t over bake cos if you do you’ll never be able to roll it up.
6) While the sponge is baking, prepare a piece of baking paper a bit larger than your Swiss roll tin. Lay it out on your worktop and dust a bit of icing sugar on it with a sieve. Wait patiently for your roll to bake and make sure no one opens the kitchen door, allowing a gust of wind in and blowing your icing sugar into oblivion.
7) As soon as your roll is out of the oven, and while it’s still piping hot, lift it out of the baking tray with the baking paper it was cooked on. Turn it upside down onto your dusted clean bit of baking paper and peel the baked piece of baking paper off the top.
TL: Pour into tin and level, Right: Rolled up with baking paper
BL: Rolled up and store until use
8) With a serrated knife, carefully trim all 4 edges off the Swiss roll. These bits will have gone a bit crispy in the oven and they will cause the roll to crack if you try to roll it up before trimming them off.
9) Starting from one of the short sides, carefully roll the sponge up (not too tightly) with the dusted baking paper. Rest the sponge on the join after it’s rolled to stop it unravelling. You need to do this while the sponge is still warm, as it tends to crack if you try anything after it’s cooled.
10) Set the sponge aside to cool, if you need to store it overnight, put it in an airtight container after it has completely cooled. Do not put it in the fridge, this makes the sponge hard, making it very difficult to unroll and fill without cracking later on.
11) For the filling, put ¾ of the raspberries into a bowl and crush them roughly with the back of a fork. Add the fromage frais and sugar and mix until you get a lovely streaky pink mixture. You can keep this in the fridge until you need to use it.
12) To fill the sponge, wait for it to cool completely, then carefully unroll it. Try not to lay it completely flat when unrolled, sort of prop the end with your hand or something, then spoon your fromage frais mixture into the centre, leaving a 1cm gap around the edges. Sprinkle the remaining raspberries over, and then carefully roll the sponge back up, this time without the baking paper in between. Rest the roll on the join, and keep in the fridge until serving. You can give it a quick dusting of icing sugar or cocoa powder just before serving it to make it look magnificent.
13) For the raspberry coulis, literally stick all the ingredients into a blender and blitz the hell out of it, you don’t even need to defrost the raspberries first. When it’s smooth, pour it into a fine sieve and just push everything through with a spoon to get the pips out.
14) Serve the roll cut into thick slices, with a scoop of ice cream or frozen yoghurt and coulis poured all over. Delicious!! You can also try serving with cream, chocolate sauce, melted chocolate, sprinkles or whatever you want. Also try substituting the raspberries for strawberries and serve with fresh strawberries dipped in melted chocolate on the side.
Serving Size: Makes 5 slices
Nutritional Info Amount Per Serving
- Calories: 319.8
- Total Fat: 5.8 g
- Cholesterol: 202.5 mg
- Sodium: 200.7 mg
- Total Carbs: 58.1 g
- Dietary Fiber: 9.8 g
- Protein: 13.5 g
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