For the Swiss roll
Line a baking tray with parchment paper and pre-heat the oven to 180•C
Whisk up the eggs, xylitol and sugar using an electric whisk or mixer, on a high speed for all of 10 minutes until light and fluffy!
Fold in the flour and vanilla with a spatula, being careful not to flatten all the mixing work you’ve just done
Pour the batter into the lined tray and gently ease across the tray into all corners.
Bake for around 15 minutes until golden brown but not too far as the sponge will break when rolled.
Whilst baking heat the jam for a few seconds in a microwave and dust another piece of parchment paper with some of the xylitol and place this on a clean tea towel.
Once the sponge is cooked turn out onto the second piece of baking parchment on the tea towel and carefully remove the parchment paper from the top. Spread the warmed jam over this side and then top with the greek yoghurt, spreading it evenly over the jam. Carefully roll your sponge from the short end using the parchment paper and tea towel to assist you. Be careful not to trap any of the parchment paper or towel in the sponge.
Leave to set in the fridge then serve with your favourite ice cream. Enjoy x
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