Chocolate Swiss Roll

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and offers a different flavor profile

cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob is caffeine-free and lower in fat.

Preheat the oven to 180°C.

Whisk the egg whites until soft peaks form.

In a separate bowl, whisk together the egg yolks, milk, corn oil, and vanilla essence.

Sift in the all-purpose flour and cocoa powder, then gently fold in the egg whites.

Spread the batter onto a baking tray lined with parchment paper.

Bake for 20 minutes until the cake springs back when touched.

Let the cake cool slightly before inverting it onto a clean kitchen towel dusted with cocoa powder.

Roll the cake with the towel and let it cool completely.

Whip the double cream with fine sugar until soft peaks form.

Unroll the cooled cake, spread the whipped cream evenly, and roll it back up without the towel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens