Ingredients:
- 3 large eggs
- 80ml sunflower oil
- 120g sugar
- 140g all-purpose flour
- 5g baking powder
- 5ml vanilla extract
- Pinch of salt
- Butter or low-calorie cooking spray for greasing the pan
- Instructions:
- Preheat your oven to 180°C (350°F). Grease a 9×13 inch baking sheet or Swiss roll pan with a small amount of butter or low-calorie cooking spray.
- In a mixing bowl, beat the eggs with an electric mixer or hand whisk until they become fluffy and pale in color.
- Gradually add the sugar while continuing to beat the eggs until the mixture is well combined.
- Add the vanilla extract and sunflower oil and mix well.
- In a separate bowl, combine the flour, baking powder, and a pinch of salt.
- Gently fold the dry ingredients into the wet egg mixture until everything is well combined, being careful not to overmix.
- Pour the batter into the prepared baking sheet and spread it evenly.
- Bake for about 12-15 minutes, or until the cake is set and lightly golden.
- While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it lightly with powdered sugar or a sugar substitute.
- Once the cake is done, carefully remove it from the oven and immediately invert it onto the sugared kitchen towel. Remove the baking sheet.
- Starting from one short end, carefully roll the cake along with the towel into a log shape. Let it cool completely while rolled up.
- Unroll the cake, and you can fill it with your preferred WW-friendly filling, such as a light whipped cream or a low-sugar fruit compote.
- Roll the cake back up without the towel, and place it seam-side down on a serving platter.
- Slice and serve. Enjoy your WW Swiss roll cake!
Nutrition
Calories: 352kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 162mg | Sodium: 127mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 817IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1mg
