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Preheat the oven 170C degrees and line an oven tray with parchment paper. Whisk together the eggs, vanilla extract and lemon juice (or apple cider vinegar) until foamy, creamy. Pour your Best Free From Versatile Sweet Dry Mix into a large bowl and stir it until fully mixed.
Add half of your egg mixture to your dry ingredients with the almond milk and mix it with a stand or hand mixer until fully combined. Add and fold in the rest of the beaten egg mixture. Fold as gently as you can to preserve the air and create a fluffy sponge.
Gently spoon and spread the mixture in to the prepared oven sized baking tray, and bake for 12 to 14 minutes until a skewer inserted into the centre comes out clean.
Put the still warm sponge base(with parchment paper still on it) on a clean, damp tea towel and roll it up, watch my quick YouTube video here on how to do it. It will make your sponge soft, easy to work with, easy to roll and fill without breaking or cracking. Let it cool completely.
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Make the filling – Start with mixing up your gelatine. Mix the sachet of gelatine powder into 6-8 tbsp of hot water, stir until fully dissolve, put it aside. Beat the double cream and sweeteners until firm, don?t beat it for too long, we are not making butter don?t forget ?. Gently mix your dissolved gelatine into the whipped cream, just fold gently so you won?t break the whipped cream.
Roll out the cold sponge base, take of the parchment paper, spread the cream filling evenly all on the sponge. Press the washed, dry berries into the cream filling and roll up the Swiss Roll.
Wrap it into cling film and let it chill in the fridge for at least 1 hour. Slice and serve with fresh berries on the side.