This roulade is a light, grain free cake rolled with jam and cream. It is refined sugar free, easy to make, and is sure to impress.
The main ingredients are egg and almond flour. This makes it a protein packed dessert that it so much more nutritious than the usual high carb dessert.
Instead of separating the eggs and beating one at a time, the eggs, vanilla and maple syrup are beaten together for 10 minutes in order to incorporate as much air as possible. After 10 minutes the egg mixture should look like this.
I have used my Raspberry Chia Jam recipe though any berry chia jam or fruit spread will do.
In strawberry season, I also make this with cut up fresh strawberries instead of the jam.
While cooking, the mixture will rise a bit then sink back down. This is what it is supposed to do, so don’t panic.
To decorate, I cut the corner out of one of the last sandwich bags I have left, filled it with the cream then piped the cream out with a side to side swirling motion – like piping a smooth zig zag.