Low FODMAP serve
Roll into Christmas with this low FODMAP Swiss Roll! This perfect combination of orange and poppy seeds will melt in your mouth with some lactose free cream plus won’t put your gut in a rut!
What you'll need
¾ cup Lo-Fo Pantry All Purpose/ Plain Flour
⅓ cup caster sugar
⅓ cup brown sugar
¼ cup butter melted
⅓ cup orange juice
1 orange zest
2 tablespoon poppy seeds
1 teaspoon baking soda
200mL lactose free cream
1 teaspoon vanilla essence
1 tablespoon caster sugar
Preheat the oven to 160C and grease and line a 29cm x 42cm sheet pan. It’s important to both grease and line the pan for this recipe.
In a smaller mixing bowl, beat the egg whites until foamy, and add the caster sugar. Beat until glossy and peaks form.
In a large mixing bowl, combine the melted butter with the brown sugar, organe juice and zest, poppy seeds and salt.
Sift in the flour and the baking powder and stir until smooth.
Add the egg whites in, and using a spatula, fold them through the batter until well incorporated, light and fluffy.
Pour the batter into the pan and smooth out with a spatula.
Bake in the oven for 25 minutes or until golden and it bounces back when touched lightly.
Turn the cake out onto a rack and leave to cool for 5 minutes, before starting at one short end and loosely rolling the cake into a spiral. Prop it against something so that it stays in shape.
While the cake cools more, whip the cream with the vanilla essence and caster sugar until thickened and spreadable.
When the cake is just cool enough for the cream, gently unroll the cake. Spread the cream across the entire surface, leaving a gap at the end that will be on the outside of the spiral.
Roll the cake up again to enclose the filling.