We had a food-tasting session at Slimming World recently, where everyone was encouraged to make or bring a sweet snack or dessert. I couldn't resist the chance to bake, especially as it meant I wouldn't necessarily have to eat any of it - so I decided to use the opportunity to use an ingredient I don't actually like!
The new Slimming World recipe book "Love desserts, love Slimming World" had a recipe for black forest roulade, and since I don't like cherries I knew I was unlikely to make it otherwise. I was a little nervous as the only other time I've made a swiss roll, it completely broke when I tried to roll it up, but I was prepared to have a second shot!
The quantities given in the recipe said it would serve 8, and I halved them (only because I realised at the last minute I didn't have enough eggs!) and decided that the resulting dish would either serve 4 with quite large portions, or still serve 8 if you only wanted a thin slice. It also gave 4 syns per slice but since I've halved the quantities, if you did have a thin slice and still got eight out of it, then it's 2 syns apiece.
So feel free to double these quantities, but this is what I did:
3 eggs, separated
50g caster sugar
4 tbsp sweetener
25g cocoa powder
50g fat free plain yogurt or natural fromage frais
half a can of black cherries in natural juice, drained
cocoa powder to dust - though I used icing sugar
Preheat oven to 180C/ fan 160C/ gas 4. Line a swiss roll tin with baking paper.
Whisk together the egg yolks, sugar and half the sweetener. Sift in the cocoa and fold together.
Whisk the egg whites in a separate bowl until stiff, and fold into the egg yolk mixture.
Spoon into the tin and bake for about 15 mins until it feels slightly springy
Leave to cool in the tin. Then turn out upside down onto a piece of greaseproof paper.
Mix the fromage frais, quark and remaining sweetener and spread over the sponge. Scatter with cherries.
Carefully roll up, using the piece of baking paper it is on to help. It actually rolled quite easily and didn't break at all!
Finally sprinkle with cocoa powder - or icing sugar as I did, and serve.