Members of my Slimming World group have been raving about a "half syn cake" for ages; it's so low in fat that is is half a syn for the entire cake. The cake doesn't use any flour or butter so it comes out very flat, so I had the idea of rolling it up to make a Swiss roll. I thought it would be much nicer as a chocolate Swiss roll so I added cocoa powder, which is 1 syn per level tablespoon. I used two in the cake and one in the filling, meaning this whole cake worked out at 3.5 syns, or just over half a syn a slice as I cut it into six pieces.
1 tsp baking powder
1 tub Quark
3 tbsp cocoa powder
4 tbsp Splenda or other sugar-free sweetener
Preheat oven to 180C. Separate the eggs and whisk the whites until you have soft peaks.
In another bowl, mix the eggs with 2 tbsp Splenda, half the tub of quark and the baking powder and 2 tbsp cocoa powder.
Mix well and fold into the egg whites.
Line a Swiss roll or shallow baking tin with greaseproof paper and spray with Fry Light, then pour over the cake mixture.
Bake for 20 minutes then allow to cool. When cool, turn over and remove the baking paper.
Mix the remaining cocoa powder and sweetener into the rest of the quark.
Spread over the cooled cake
And roll up to make a Swiss roll.
Slice to serve. It doesn't look all that amazing but it's a decent cake for only half a syn a slice. My boyfriend even enjoyed it and asked for second helpings, which means it's definitely as good as a non-Slimming World cake!
The Four Seasons Food Challenge, hosted by Louisa at Eat Your Veg and Anneli at Delicieux, is themed around healthy or virtuous recipes as well this month so I am sending over my low fat Swiss roll.
The star ingredient of this month's Tea Time Treats is egg, and since eggs are one of the only things in this cake I think it's perfect! The challenge is hosted by Janie at the Hedgecombers on behalf of Karen from Lavender and Lovage and Kate of What Kate Baked.