Strawberry Cream Swiss Roll
Strawberries and Cream Swiss Roll
Makes about 10-12 servings Cake 3/4 cup almond flour 1 tsp baking powder 1/2 tsp salt 4 eggs room temp 3/4 cup sugar substitute (Swerve) 1 tsp vanilla extract 2 tbsp coconut oil
Filling Strawberry Jam sugar free, stirred up to break up chunks
Cream Cheese Filling 9 oz cream cheese, room temperature 1 cup whipping cream, chilled 1/2 cup powdered Swerve 1 tsp vanilla extract
For dusting Powdered sugar
Preheat oven 350° Beat eggs until pale yellow in one bowl Combine dry ingredients except sugar in another Slowly add oil, vanilla and sugar to eggs and continue to beat until incorporated Add dry ingredients to eggs mixture and stir until just combined. Pour into a greased sheet pan and bake for 12-15 mins until cooked through and springy in center.
Pull pan from oven and cool a few mins. Tap out onto a clean tea towel and starting with one short end roll the towel and cake slowly up and rest on it’s Seam. Leave to cool 20 mins.
Making the filling Whip the cream cheese until fluffy with 1/4 of the powdered sugar. Whip the whipping cream with the rest of the sugar and vanilla until peaks form. Fold the cream into the cream cheese.
Unroll the cake gently and spread the frosting mixture. Spread jam on top the the frosting and then roll the cake back up into Shape. Put in fridge for thirty mins. Take back out, cut off ugly ends and dust with powdered swerve. Cut into slices and serve!