MY COOKBOOK

MY COOKBOOK
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4.9.11

SUGAR FREE SWISS ROLL



This would be good cake roll for a diabetic or for someone wanting to cut calories. I filled it with sugar free apricot jam. At first it may seem like I was skimpy on the jam, but the amount given will be more than sufficient. Sugar free jam tends to be a bit runny and soaking the cake is not a good idea. I used the ‘allfruit’ brand; it is thicker and less runny than other sugar free brands. Eventually I will calculate the calories; in the meantime I am happy with the result.

6 egg yolks
2 tbsp water
1 cup cake flour
lemon zest, finely grated
6 egg whites
125 ml sugar free apricot jam

• Beat the egg yolks and 2 Tbsp water for 8 whole minutes.
• In a separate bowl whisk together the zest and the cake flour.
• Gradually beat the flour mixture into the yolk mix.
• Wash the beaters and beat the egg whites until very stiff peaks form.
• Gradually and gently fold the egg whites into the beaten egg yolks.
• Line a large, cookie sheet with parchment paper. Make sure the parchment overhangs the cake pan on every side.
• Pour the batter onto the cookie sheet.
• Gently smooth out the top.
• Bake at 350F until the middle springs back.
• Remove from the oven.
• Grab a hold of the overhanging parchment and quickly slide the hot cake onto the counter.
• With the parchment paper still attached, immediately roll up the cake from the short side.
• Let rolled up cake cool.
• Carefully unroll cake and gently peel off the parchment paper.
• Spread lightly with sugar free apricot jam.
• Reroll the cake and wrap it up with a clean towel.
• Put it in the freezer for 1 hour.
• Remove cake from the freezer and slice neatly with a chef’s knife.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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