UK Beauty & Fashion Blog

Guilt Free Swiss Roll // Lucyy Bakes

Recently my Mum started Slimming World, she's heading into her third week with success from the first week - though in my eyes she's perfect as she is and thankfully only wants to lose a little. As a surprise I whipped up a 'syn free' cake, well almost syn free, the WHOLE cake is half a syn. It's been a hit not only in our house but down the street at her friends - they joined together. It's also been passed around at her work, with many photocopies made. Whether you are part of Slimming World or not this baking delight is one to try out, with a few more to come on Lucyy Bakes.
The recipe is fairly simply, just like a normal Swiss Roll however the ingredients differ to make it guilt free! You'll need to separate four eggs for this cake, something that I absolutely hate doing but after years of Cooking Mama I've aced it...Once you have your egg whites in one bowl and your yolks in another we're ready to move on. Beat your whites until they're stiff, while in the second bowl mix the yolks, vanilla extract, baking powder, quark and sweetener. Quark is a fat free soft cheese. We didn't expect to see any in our supermarkets here, since Somerset is slightly deprived at times, but every store seems to have at least one brand. Mixing can take a while longer due to the quark, but keep going to achieve a smooth mixture. You'll now need to whisk in half of the beaten egg whites before folding in the rest and lastly pouring onto a prepared baking tray. I used fry light to grease my silicone baking sheet, lying on the tray. Bake in a preheated oven - mine took 22 minutes at 160 degrees. Once out of the oven and cooled it's time to fill your Swiss Roll. I used 100g of Fromage Frais and a mixture of raspberries, blackberries and cherries. Then roll up your swiss roll carefully, the silicone sheet worked wonders for this. Chill before serving and you have a guilt free pudding for yourself or the whole family!

Berry Delight Cupcakes // Lucyy Bakes

Writing up this latest Lucyy Bakes has made me want to run into the kitchen and whip up another batch!! These were the Mother's Day cupcakes that disappeared within the day. If you can resist decorating these cupcakes they're best eaten straight from the oven while the juices are bubbling.
Preheat the oven to 160C, line your trays with pastel cases - why? standard white cases just aren't quite the same. Beat your butter and sugar together as usual, before gradually adding the egg. Stir in your milk, followed by sifting in all the dry ingredients. Add your blueberries and watch how your mixture starts to marble slightly. Wait till they're out the oven, it feels wrong to hide their beauty! Bake for 10-15 minutes, depending on ovens and leave to cool. Decorate how you wish, I always end up with butter cream frosting and the kitchen turns into a winter wonderland. My flower decorations are by DR Oetker - there's sherbet hidden away inside! Let me know if you try these, Lucy xx

Peanut Butter, Chocolate & Banana Cookies // Lucyy Bakes

I've been promising to write up my how to for these cookies since I instagramed them. Surprisingly they went down really well in my house, I seem to have very fussy males at times. It's best to shove food on them before telling them. Try before you hate.
Preheat your oven to 180C, grease two trays. Take two banana's and mash them, before mixing with peanut butter - I use the cheapest tub. Stir in both sugars along with vanilla extract until 'smooth' - it's not going to look amazing. Fold in the flour and baking powder before folding in the chocolate chunks, I prefer to use chunks rather than regular chips. Using a teaspoon, place walnut sized pieces of mixture onto the trays and bake for 10-15 minutes. These are probably my most favourite cookies to bake, purely for the smell that fills the entire house! Lucy xx
© Lucyy Writes

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