Diabetic Swiss Roll
Hope this works! Every year for Christmas, my brother in law sits sullen while the rest of the family gobbles down a variety of desserts. Christmas is at my house this year and I plan on making it the best!
Hope this works! Every year for Christmas, my brother in law sits sullen while the rest of the family gobbles down a variety of desserts. Christmas is at my house this year and I plan on making it the best!
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla essence
- 1/2 cup cake flour
- 1/2 cup splenda
- 4 large egg white
- 2 large egg yolk
- -- cream filling --
- 1 1/2 teaspoon gelatine
- 5 teaspoon water
- 1 can low-fat evaporated milk
- 2 tablespoon splenda plus extra for sprinkling
- 1 1/3 ounce diabetic strawberry jam warmed
- Carbohydrate 25.1760945238597 g
- Cholesterol 30.8344285714286 mg
- Fat 0.852570714285714 g
- Fiber 0.30225834155457 g
- Protein 4.88574773809745 g
- Saturated Fat 0.280523785714286 g
- Serving Size 1 1 Slice (66g)
- Sodium 69.0224627975825 mg
- Sugar 24.8738361823051 g
- Trans Fat 0.0917980714285714 g
- Calories 126 calories
Step-by-step
- Sift the dry ingredients together.
- Whisk the egg whites and lemon juice until stiff peaks form. Mix the vanilla essence with the egg yoks and beat the yolks & whites together.
- Gently fold the dry ingredients into the egg mixture and mix well.
- Pour the mixture into a greased and lined 24x34cm (9"x13") Swiss Roll tin and bake in a preheated oven for 10 minutes. Turn out onto a clean tea towel, roll up and leave to cool.
- CREAM FILLING. Sprinkle the gelatine over the water. Heat the low-fat evaporated milk in a saucepan or in the microwave until lukewarm. Dissolve the gelatine in the evaporated milk and refrigerate the mixture until it has the consistency of egg white. Beat until light and fluffy, then slowly add the Splenda until the mixture has the consistency of whipped cream.
- Unroll the cake carefully and spread with diabetic jam, followed by a layer of the cream filling. Roll up the cake and sprinkle lightly with Splenda.
Swapping standard granulated sugar for granular Splenda alters the structural integrity and browning capabilities of a sponge cake, requiring careful attention to protein stabilization from whipped egg whites rather than relying on sucrose for moisture retention. When altering this formulation, bakers must recognize that multiplication of chemical leaveners like baking powder does not scale linearly; doubling the recipe necessitates a conservative increase in the leavening agent to prevent a metallic aftertaste and a collapsed crumb structure. Whipping egg whites with lemon juice denatures the albumin proteins, creating a rigid cellular matrix that traps air necessary for a light roll, meaning even trace amounts of fat from rogue egg yolks will prevent stiff peaks from forming at high speeds.
Adjusting Proportions and Scaling
Scaling a delicate sponge cake demands precision, because doubling the batter exceeds the capacity of standard single-batch mixing bowls and risks deflating the aerated whites during folding. Bakers attempting to produce multiple rolls must whip separate batches of egg whites individually rather than processing massive quantities at once, since heavy foam quickly loses its trapped air when held. Measuring cake flour by weight rather than volume prevents the heavy accumulation of starch that ruins the tender crumb required for tight rolling.
Equipment and Filling Management
A standard 9x13-inch Swiss roll tin lined with parchment paper is non-negotiable for achieving the thin, pliable sheet required to bend without cracking at 400°F for 10 minutes. The low-fat evaporated milk mixture containing dissolved gelatin must be carefully chilled until it reaches the consistency of raw egg white before whipping, because premature beating yields a liquid that cannot hold air, while over-chilling turns the mixture into a solid gel that refuses to fluff into a cream-like spread.
