Sugar Free, Low Carb Swiss Roll And Sugar Free Basic Creme Filling

 Sugar Free,  Low Carb Swiss Roll And Sugar Free Basic Creme Filling

6 Eggs  

1-1/4 cup Allulose
1/2 t vanilla

2/3 cup resistant corn starch
2 T cocoa
Pinch baking powder

Preheat an oven to 350oF
Line a jelly roll pan with parchment.

Sift together the Resistant corn starch, cocoa and baking powder

Crack the eggs into your large metal mixing bowl and add the Allulose and vanilla, whisk till smooth then set it over a pot of simmering water, and whisk constantly until it reaches 100 degrees. Immediately put it on your stand mixer and whip on high till light, high and white.

 Sprinkle in the Resistant Corn Starch until it is totally mixed in , pour the batter in the pan and place in the oven. bake at 350oF for 15-20 mins.
Let it cool 5 mins in the pan then lift it out of the pan by the paper and cool completely, covered by foil
As with all eggy based cakes, this will deflate a bit when removed from oven.
Peel off the parchment.and carefully flip it over back onto the paper and let it cool 100% .
Slice off the edge diagonally and then spread on the chosen filling from the uncut side, and then start rolling from the uncut side

Try to keep it tight, at the end use the parchment to roll it even tighter. Like a sushi mat.
Refrigerate, for an hour tightly wrapped in parchment then cut and serve.

Filling
(either use this or whipped cream or chocolate ganache)

1 cup of my recipe Sugar Free marshmallow creme
1/4 cup Spectrum Organic shortening
2 T powdered Erythritol
1/2 t vanilla extract
   
Whip all together, store in fridge before using