Tuesday 24 July 2012

Slimming World black forest roulade

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
100g quark
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.

Black forest roulade is a spin-off from Black forest gateau, which of course is a German recipe, so I'm sending this into Calendar Cakes for the German team to enjoy. The theme for this month's Calendar Cakes, hosted by Laura from Laura Loves Cakes and Rachel from Dolly Bakes.


  1. Ohh that looks simply beautiful! I'm not sure it would be slimming to me as I think I'd eat most of it! really lovely:))
    Mary x

  2. Wow, this looks seriously delicious...and I can't believe it's a slimming world recipe too!! Thanks so much for entering Calendar Cakes...this is ideal! :-)

  3. This is brilliant! I'm on slimming world, 16 week countdown to the wedding and really missing cake. Definitely going to try this.

    1. It's from their new desserts recipe book - have you tried any of the dessert recipes on the website? I haven't yet, and have to admit I don't fancy making cake out of scan bran, but there are some lower-calorie cupcake recipes and even a 0.5 syn chocolate mousse on there that I'm going to have to try!

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  5. Fab recipe and it looks delicious! And what a great idea to have a tasting session, I go to Weightwatchers and we never have anything like that.

  6. Great job on the roulade!! I'm not a huge fan of cherries either but I don't mind a slice of black forest now and again. This looks like a delicious, healthy alternative!

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  9. Replies
    1. hi- as I said in the blog post I halved the quantities given in the recipe book, so it was originally 4 syns per slice if it served 8, so with the quantity of ingredients I have used, it's either 2 syns if you cut it into 8 slices or 4 syns a slice if you cut it into four. Hope that helps!

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