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!