Farmhouse Swiss Roll with Hot Fudge Sauce
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 Large Eggs, Separated
  • 1 Cup Swerve Granular Sugar Substitute
  • 2 Tablespoons Cold Water
  • 1 Tablespoon Vanilla Extract
  • ⅓ Cup Each All Purpose Flour + Unsweetened Cocoa Powder
  • Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ¼ Cup Swerve Powdered Sugar Replacement
  • 8 ounces Fat Free Cool Whip, Thawed
  • Hot Fudge Sauce (Follows) (OPTIONAL)
Instructions
  1. Preheat oven to 325. Line the bottom and sides of a jelly roll pan with parchment paper.
  2. In the bowl of an electric mixer, beat egg whites until stiff. While beating add in ½ cup Swerve Granular Sugar. Continue beating until whites hold a stiff peak when the beaters are lifted out of the bowl.
  3. In a separate bowl, beat yolks with remaining ½ cup of sugar, water and vanilla. Fold whites in and gently stir.
  4. Add flour, cocoa, baking powder and salt on top of egg mixture and gently mix. Scrape the batter into pan and spread.
  5. Bake until cake is puffy and the center is firm about 20 minutes. Cool in pan for 2 minutes.
  6. Dust a clean kitchen towel with all the powdered sugar. Unmold the cake onto the towel with the parchment paper still attached. (This video shows how to do this).
  7. Unroll the cake and using a serrated knife cut off any uneven ends of the cake. Spread with 8 ounces of Fat Free Cool Whip and reroll cake. Cover and refrigerate for 4 hours or up to 1 day.
  8. Before serving, sprinkle more Swerve Powdered Sugar and cut into 8 slices. Each slice is 3B, 4G, 3P SmartPoints. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/full-days-menu-magnolia-table-farmhouse-recipes-remade-weight-watchers-freestyle/