This Swiss roll is so light and airy, it’s the perfect way to round out that opulent festive meal – you’ll still have room for a slice! We’ve ditched the flour, fat, and sugar thanks to a few surprises from our bag of tricks. You won’t believe how easy it is to make – and that goes for the cake and the filling, too.
Preheat the oven to 180 degrees.
Separate the eggs. Beat the egg whites until stiff peaks form.
Mix the egg yolks with the Whey Protein, cocoa powder, and fromage frais. Fold in the egg whites.
Line a baking tray with parchment paper. Spread the batter onto the parchment paper to form a thin rectangle. Smooth the top with a spatula. Bake for 10 minutes.
Mix the remaining fromage frais and Flavor Kick. Fold in the raspberries.
When the cake layer has cooled, spread the berry filling on top. Leave a space on the top edge so nothing leaks out. Carefully roll it up.
Spread Protein Cream on the Swiss roll if you want. Decorate with raspberries and chocolate shavings.
Cut into 10-12 slices and serve.
Our TipWhen the weather's warm, reach for our recipe for a low-carb strawberry roll kannst du gerne auf dieses Rezept zurückgreifen. Eine Low Carb Biskuitrolle mit frischen Erdbeeren. Der Traum für den Sommer.
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