Mango Swiss Roll
by Gunawan Wu

98% less sugar when using Lakanto.

Serves: 16

 Prep Time: 10 Minutes Prep, 20min Cook Time

Sponge Ingredients: 

• 1/3 cup plain flour
• 1/3 cup self-raising flour
• 1/3 cup cornflour
• Pinch salt
• 4 x 55g eggs, at room temperature
• 2/3 cup Lakanto Baking Blend

Filling Ingredients:

• 200g cream
• 30g Lakanto Golden Malt Syrup
• 1 fresh mango

Method:

1. Grease 2 x deep, 20cm x 30cm rectangular cake tins and line bases with baking paper.
2. Sift flours and 1/4 teaspoon salt together three times to aerate.
3. Preheat oven to 170C.
4. Using an electric mixer, beat eggs and Sweetener in a large bowl on medium-high speed for 8-10 minutes, or until mixture is thick, pale and increased in volume.
5. Slowly add the sifted flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.
6. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter.
7. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
8. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

1. Once cake baked, place the cream on the cake, place chopped mango, then roll it
2. Decorate the swiss roll with sliced mango

And enjoy!

INGREDIENTS: Eggs Whole Raw Regular, Cream, Lakanto Classic Monkfruit Sweetener (Erythritol, Plain Flour White, Self Raising Flour (No Additives), Cornflour Gluten Free, Lakanto Golden Malt Syrup  (Water, Lakanto Sweetener (Erythritol and Monkfruit Extract), Glycerine, Vegetable Gum (Cellulose Gum), Natural Flavour,  Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate)), salt.

RSLA0277*