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Low calorie ginger and lemon swiss roll, developed as a gluten free Slimming Wold suitable recipe

Lemon and Ginger Roll

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Makes: 10 slices
Prep Time: 20 Mins
Cooking Time: 10 Mins

Nutritional info per slice

Calories 123kcals

Carbs 22g | Fat 2g | Protein 5g
Sugar 10g | Fibre 3g

Ingredients

Cake
4 eggs
60g brown sugar
1tbsp stevia
2tbsp treacle
80g gluten free plain flour
1tsp baking powder
3tsp ground ginger
1.5tsp cinnamon

Filling
2tbsp lemon curd
150g quark or fat free greek yogurt
1tbsp lemon juice
1tsp stevia


Method

1. Crack eggs into a large bowl, add the brown sugar and sweetener whisk with an electric whisk until thick and frothy, at least 5 minutes. It should leave a trail across the top of the mix.

2. Warm the treacle for 10 seconds in the microwave, pour in a large circle around the edge of the whisked eggs.

3. Sift in flour, baking powder, ginger and cinnamon, work quickly so the eggs don't lose their air. Gently but swiftly fold the flour and treacle into the the egg mix.

4. Line a swiss roll tin with baking parchment, pour in the mix and place in an oven heated to gas mark 5 for 8-10 minutes.

5. Place a sheet of baking parchment on a worktop, sprinkle over a spoonful of sugar and tip the cake onto it. Remove the baking parchement from the bottom of the cake. Gently fold up the sides while the cake is hot to train it to bend and score a line about an inch in from one of the shorter edges to make it easier to roll up.

6. Allow to cool, once cool spread over the lemon curd.

7. Mix quark, lemon juice and sweetener and spread over. Alternatively, if you want a more creamy, higher calorie filling, whip up around 150ml of double cream and spread that over instead.

8. Once you have spread the filling over, lay the cake with the scored edge away from you. Using the baking parchment to help you, pull the scored edge toward you into a tight roll, once this roll is down loosen off and continue roll up. Slice and serve.

NB If you are doing Slimming World this recipe is 4.5 syns a slice when you use the quark filling.




Free From

Dairy
No
Egg
No
Gluten
Yes
Nuts
Yes
Soya
Yes
This recipe was published on by

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