Apricot Swiss Roll
For our take on a traditional Swiss roll, we’ve filled our delicate bake with a velvety apricot cream that’s too good to miss. Using slimming-friendly swaps, we’ve whisked together a sponge that’s light, satisfying and fatless…not that you’d be able to tell from the scrumptious taste! Try it with a handful of fresh fruit and a swirl of low-fat aerosol cream.
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NutritionPer Serving
- Calories146
- Carbs27g
- Protein7.2g
- Fat3.6g
- Saturates1.2g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You need to try this airy, light Apricot Swiss Roll the next time you’re popping the kettle on. A scrumptious addition to any afternoon tea menu, every slice is delightful all on its own, or you can make it even better with a swirl of low-fat aerosol cream and a handful of fresh fruit.
To make our fatless sponge taste far more indulgent than it is, we’ve swirled a creamy apricot filling inside, made with a slimming-friendly combination of low-fat cream cheese and granulated sweetener.
When you’re sifting the flour into your mixture, you’ll want to take care not to fold it in too quickly – you don’t want to knock all of the air out of your sponge! To make this one look extra impressive for little effort, decorate lightly with a sprinkling of icing sugar.
What diets is this Apricot Swiss Roll suitable for?
This Apricot Swiss Roll recipe is suitable for vegetarian diets.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
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How many calories are in this Apricot Swiss Roll?
This Apricot Swiss Roll is included in our Everyday Light category because it contains just 146 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
It’s ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 160ºC and grease the tin with a little low-calorie cooking spray.
Step 2
Line the tin with greaseproof paper.
Step 3
Place eggs, sugar, sweetener and vanilla extract in a large bowl and whisk on high speed for 10 minutes until thick and creamy. The whisk will leave a trail on the surface of the mixture when it is thick enough.
Step 4
Sift in the flour a little at a time and fold it in, taking care not to knock all of the air out of the mixture.
Step 5
Pour the mixture into the lined tin and spread out gently.
Step 6
Bake in a preheated oven for 10-12 minutes, until the sponge is golden and springs back when pressed.
Step 7
Turn the sponge out of the tin onto a separate sheet of greaseproof paper. Carefully remove the paper from the cake and allow it to cool just enough so that you can handle it (the sponge will roll much easier when warm!).
Step 8
Use a knife to score a line along one narrow edge of the sponge, about 2cm inwards from the edge.
Step 9
Starting from the scored narrow end, roll the sponge up, using the greaseproof paper sheet to help. Leave to cool completely.
Step 10
To make the filling, mix together the low-fat cream cheese, pureed apricots and sweetener. Unroll the cold swiss roll and spread the filling over the inside of the sponge before rolling back up and dusting with icing sugar to serve.
What could I serve with this Apricot Swiss Roll?
Our Apricot Swiss Roll is the perfect sweet treat with a cup of tea, but would also work really well when served as a dessert after a tasty three-course meal:
How do you know when Apricot Swiss Roll is cooked?
You’ll need to bake your sponge in the oven for around 10-12 minutes, until the sponge is golden. You can test that it’s ready by poking it gently – if the sponge springs back when pressed, it’s ready to be removed from the tin.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Apricot Swiss Roll in the fridge?
This recipe is best when it’s made and eaten on the same day.
If you’d like to save leftovers for the next day, they should be fine in a container with a lid – but bear in mind your sponge and creamy apricot filling won’t be as tasty!
Can I freeze Apricot Swiss Roll?
No, this recipe isn’t suitable for freezing. The creamy apricot filling would turn grainy in a freezer.
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Apricot Swiss Roll
With a fatless sponge and creamy apricot filling, our Apricot Swiss Roll is just the ticket for a spot of afternoon tea!
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Prep Time
20 MINS
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Cook Time
12 MINS
- KCals 146
- Carbs 27G
Instructions
- Preheat the oven to 160ºC and grease the tin with a little low-calorie cooking spray.
- Line the tin with greaseproof paper.
- Place eggs, sugar, sweetener and vanilla extract in a large bowl and whisk on high speed for 10 minutes until thick and creamy. The whisk will leave a trail on the surface of the mixture when it is thick enough.
- Sift in the flour a little at a time and fold it in, taking care not to knock all of the air out of the mixture.
- Pour the mixture into the lined tin and spread out gently.
- Bake in a preheated oven for 10-12 minutes, until the sponge is golden and springs back when pressed.
- Turn the sponge out of the tin onto a separate sheet of greaseproof paper. Carefully remove the paper from the cake and allow it to cool just enough so that you can handle it (the sponge will roll much easier when warm!).
- Use a knife to score a line along one narrow edge of the sponge, about 2cm inwards from the edge.
- Starting from the scored narrow end, roll the sponge up, using the greaseproof paper sheet to help. Leave to cool completely.
- To make the filling, mix together the low-fat cream cheese, pureed apricots and sweetener. Unroll the cold swiss roll and spread the filling over the inside of the sponge before rolling back up and dusting with icing sugar to serve.
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