Apricot Swiss Roll

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.