I tested this amazing fat-free Swiss roll with my mum and my daughter during my last stay in Rome. We prepared it several times for dinners we had with friends and family, it was a success. We made two versions, one with cream, ricotta and berries, the other one with custard cream.
You need: 70 g of flour, 30 g of potato flour, 150 g of sugar, 5 eggs, one tsp of baking powder, two tsp of honey, baking paper.
Beat the yolks with 100 g of sugar, add the honey. In a different bowl whip the whites of the eggs stiff with 50 g of sugar. Mix the two mixtures and add the flours and the baking powder. Bake on a rectangular oven tray lined with baking paper for 10 minutes, 180° C.
Dampen a cotton tea towel and place over the cake. Turn tray over, so that the cake lies on the damp tea towel. Lift off the tray and peel off the paper carefully. Roll the cake in the tea towel and wait till it cools.
Here are the two options for the filling:
- 300 g of ricotta, 200 g of whipped cream, 120 g of sugar, 200 g of strawberries.
Mix ricotta, whipped cream and sugar; add half of the strawberries cut in pieces and mix. Unroll the cake and spread thickly with the cream and strawberry mix. Roll it up again (without the tea towel) and place it on a tray or large plate. Cover it with the remaining cream and decorate it with the remaining strawberries cut in half. Finally decorate with melted dark chocolate.
- Custard cream: 500 ml of milk, 2 eggs, some grated zest of a lemon, 40 g of flour, 100 g of sugar, 25 g of cocoa powder.
Mix the milk with flour, sugar, lemon zest and eggs. Bring to a boil and let it thicken. Divide the mixture into two bowls and add the cocoa powder to one of them mixing it well. Unroll the cake and spread the chocolate custard, roll it up again and place it on a tray. Cover it with the normal custard cream and decorate with melted dark chocolate.
Store the cake in the fridge for one night before serving, so the flavour is absorbed into the sponge. It’s delicious even after two or three days...if it lasts!