Anyone for dessert?

Apparently 9th August is National Swiss Roll Day, and it’s no coincidence that this observation coincided with the roll that I have been on with recipe reinventions this summer.

To mark the occasion of Swiss Roll Day, I decided to take a classic afternoon tea favourite, and zhuzh it up for the free-from, sugar conscious cake-loving market.

Click here to view the recipe demonstration.

The make-over involved adding buttercream, for starters, which seemed to be remarkably absent from most of the recipes I found in my research.

Second, I swapped caster sugar for Happytapi - a tapioca-based sweetener, which is high in fibre and rich in prebiotics.

This meant reducing the weights of the ingredients slightly, as Happytapi is sweeter than standard sugar. I also didn’t have a Swiss roll tin, so had to make more batter on account of using a baking tray (and it still didn’t quite reach the edges.)

To this end, the quantities were 75g self raising flour, 45g of Happytapi and 2 eggs (whisked into a batter).

Happytapi bakes like sugar and is plant-based and gluten free, making it a great sugar substitute for accomplishing a range a dietary goals.

Taste wise, this Swiss Roll was certainly a hit, and given it only took half an hour to make (a mere 8 minutes in the oven, and 5 to cool) it’s ideal for summer entertaining when you don’t want a crowd-pleasing dessert to cost you hours in the kitchen!

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