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Black Forest Oopsie Swiss Roll

sliced swiss roll, ready to be frozen for later

Ann Rigby-Jones came up with this delightful Oopsie swiss roll recipe in the LCUK facebook group and it’s really too good not to share with the world! (Full permission given of course!)

Ingredients

3 large eggs, separated
100g Cream Cheese
3 tbsp Sugar Substitute
0.5 tbsp Psyllium husk powder
1 tsp Baking powder
300ml Double cream, whipped
30g Raspberries, Frozen
20g Morello Cherries, Frozen
2 tsp Vanilla extract, optional

Method

The cake recipe is a tweaked version of the Diet Doctors cloud bread recipe.

Seperate the eggs, put the whites in one large bowl and the yolks in another.

To the yolks, add the usual 100g cream cheese, 0.5 tablespoon psyllium husks and 0.5 teaspoon baking powder. For the chocolate version, add 1 tablespoon cocoa powder and 3 tablespoons of powdered erythritol (I buy granulated and blitz it in a nutribullet). Whisk until smooth.

Whisk until smooth

Then whisk the egg whites, an electric mixer helps here. Try not to leave the yolk mix sitting for too long, it will firm up rapidly because of the psyllium and can get a little concrete-like and hard to add to the whites. If that does happen, add a little water or almond milk and give it a good stir.

Beat the egg whites to stiff peaks

When the whites are at the ‘stiff peak’ stage, add a spoonful to the yolks and give it a stir to loosen the mix.

When the whites are at the ‘stiff peak’ stage, add a spoonful to the yolks and give it a stir to loosen the mix.

Then add the chocolate yolk mix to your whites and fold the mixture together slowly and gently with a metal spoon. We want to keep as much air as possible in the mix. add the chocolate yolk mix to your whites and fold the mixture

You will need to line your Swiss roll tin with baking parchment. I try to fully encapsulate the mix by folding the paper to fit the baking tray and then making ‘hospital corners’ with the parchment. The tray used is 9.5” by 13”.Line a baking tray with parchment paper

Gently smooth the mix into the lined tray with a spatula.Gently smooth the mix into the lined tray with a spatula.

 

Bake for 25-30mins at 160oC. Test if your cake is ready with a cocktail stick, it should come out cleanly. Don’t do this…cocktail stick catastrophe

It’s done 🙂 Leave to cool in the tray for 5 minutes or soBaked cake

 

When it has cooled slightly, lift it out of the tray holding the paper and place it (paper side up) on a clean tea towel. Gently remove the baking parchment. Cutting partly through the cake in parallel lines (at the end that you want to start rolling) will help it to roll without cracking.score ready for rolling

Roll the cake, using the tea towel, then leave the rolled cake to fully cool.roll and leave to cool

Meanwhile, whip the double cream (300ml), I added two teaspoons of vanilla extract, optional.

Then unroll your fully cooled cake.unroll fully cooled cake

Spread on the whipped cream using a spatula or palette knife and stud with beautiful berries.add fillling of whipped cream and fruit to swiss roll

Roll back up (rejoice that it hasn’t cracked in half) and enjoy! You could dust with cocoa or powdered erythritol if you are feeling fancy, or pipe more cream on top.completed swiss roll

This made 12 generous slices. If you fear a cake-eating orgy may ensue, you can slice and freeze to remove temptation. The flaw in this plan is that it makes a great ice cream-like dessert when served frozen (like a posh Arctic™ Roll).sliced swiss roll, ready to be frozen for later

Freeze in layers, with parchment in between. I don’t want my slices sticking together, forcing me to eat two at once, that would be terrible but at a mere 2.7g carbs per slice, not the worst that could happen 😉

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