𝗘𝗮𝘀𝘆 𝘁𝗼 𝗺𝗮𝗸𝗲 𝗣𝗲𝗿𝗳𝗲𝗰𝘁 𝗞𝗶𝘄𝗶 𝗦𝘄𝗶𝘀𝘀 𝗥𝗼𝗹𝗹 𝗖𝗮𝗸𝗲

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle coconut flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Whisk eggs and sugar in a bowl until pale and fluffy, about 5 minutes.

Sift in flour and baking powder, then fold gently to combine.

Add melted butter and vanilla extract, mixing until just incorporated.

Spread the batter evenly on the prepared baking sheet.

Bake for 10-12 minutes until golden and springy to touch.

Remove from oven and let cool for a few minutes.

Dust a clean kitchen towel with powdered sugar and invert the cake onto it.

Peel off the parchment paper and roll the cake with the towel from one end to the other.

Let the rolled cake cool completely.

Whip heavy cream with powdered sugar and lemon juice until soft peaks form.

Unroll the cake and spread the whipped cream evenly over the surface.

Arrange sliced kiwi on top of the cream.

Roll the cake back up gently, then refrigerate for at least 1 hour before slicing.

Cooking Techniques

Spice Level:

Allergens