STACEY HART’S LOW SUGAR STRIPY SWISS ROLL

serves 6-8

● 20g dark chocolate drops or finely chopped dark chocolate

● 1 / 2 tsp coconut oil

● 3 large eggs

● 90g xylitol sugar alternative eg Total Sweet

● 120g plain flour

● 1 tsp vanilla extract

FOR THE FILLING:

● 150g double cream

● 10g xylitol

● Reduced-sugar raspberry jam

STEP 1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a Swiss roll tin or a 33x23cm baking tray with greaseproof paper.

STEP 2 Melt the chocolate and coconut oil together. Leave to cool slightly.

STEP 3 Whisk the eggs and xylitol for 10 mins until pale and fluffy. Add the vanilla near the end. STEP 4 Sift in half the flour and fold in. Sift in the remaining flour and fold in with 2 tsps cold water. Be gentle so the mixture stays fluffy. Pour three quarters of the mix into the tin.

STEP 5 Add half the chocolate to the leftover mix and fold in. Put into a piping bag with a small hole and pipe lines onto the mixture in the tin. Let it settle, then bake for 10 mins until springy.

STEP 6 Place some greaseproof on a tea towel, and turn out the sponge. Use a knife to score it 5cm in from the short end. Roll it up (starting with the scored end) and cool while rolled.

STEP 7 Whisk the cream and xylitol until thick. Unroll the sponge. Spread with jam and top with cream, leaving 3cm at the unscored end free of filling. Roll up, starting with the scored end.

STEP 8 Drizzle the remaining melted chocolate over the top. Chill, then remove from the fridge 15 mins before serving. ● Visit Facebook.com/staceydeeskitchen

GBBO 2017 semifinalist Stacey says, “A party staple, Yule logs can be heavy – so I’ve created this lighter, low-sugar version.”