Sweet potato spiced Swiss roll (refined sugar free)

Sweet potato roulade dairy free refined sugar free sneaky veg

This is the blog post that almost never was. My first attempt to make a refined sugar free swiss roll with sweet potato in the sponge was so awful that it went immediately in the bin. This was the second attempt, which I made this afternoon, knowing that if I didn't get it right I wouldn't have time to join in with the Great Bloggers Bake Off this week. When it first came out of the oven my heart sank, as it looked fairly stodgy. But I decided to persevere in the name of kitchen experimentation.

Once assembled I offered the kids a slice and to my utter surprise they absolutely loved it. R, 6, even said "mummy this is so good I can't even speak" and then proved himself wrong by singing "I don't like cake, I love it" for the next few minutes to the tune of Bobby Cliff's I don't like cricket.

This definitely isn't a perfect recipe but I felt like I had to post it seeing as the kids loved it so much. It's made with sweet potato meaning that they get a little bit of a vegetable my two eldest usually refuse to touch. It's also fat free (as are most traditional Swiss rolls I think) if you don't count the filling and I've made it free from refined sugar. You could make it dairy free too by using vegan cream cheese, which is in fact what I did as I used some of the new vegan cream cheese on offer at Sainsbury's.

Here's what I did:

Ingredients
100g plain flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g puréed sweet potato (you could even use baby food)
4 eggs (room temperature)
100g honey

For the filling
150g cream cheese
2 tbsp honey

Method
1. Preheat the oven to 200°C fan/220°C/gas mark 7. Line a Swiss roll tin (33 x 23cm) with baking paper. 
2. Break the eggs into a large mixing bowl and whisk together with the honey until slightly frothy and the honey is well combined. 
3. Add the sweet potato and continue to whisk.
4. Sift the flour, baking powder, cinnamon and ginger into the sweet potato mixture and gently fold in until combined.
5. Carefully pour the mixture into the prepared tin and tilt slightly so that it spreads evenly into the corners.
6. Bake for 10 minutes or until golden brown.
7. Place a large piece of baking paper on the work surface. When the cake is done turn it out onto the paper. Trim the edges with a sharp knife and make a mark 2.5cm from one of the shorter edges (be careful not to cut all the way through).
8. Roll the cake up firmly from this cut end with the paper inside the cake and leave to cool.
9. To make the filling, beat the cream cheese and honey together with a fork.
10. When the cake has cooled carefully unroll the cake, spread the cream cheese over the top and re-roll.

I used Mary Berry's chocolate swiss roll recipe as a starting point.

This is my entry into this week's Great Bloggers Bake Off hosted by Jenny at Mummy Mishaps who has made an amazing looking Maltesers Arctic Roll Roulade this week.

Mummy Mishaps
CookBlogShare

Disclaimer: I was sent some vegan cheese by Sainsbury's to try. I haven't received any payment for this post.