The low-glycemic, sugar-free sponge roll is one of the basic preparations in pastry making. Thin, soft and incredibly flexible, it is the indispensable base for creating filled rolls, yule logs and layer cakes.
The secret to a perfect sponge roll lies in the right balance between whipping the eggs and quick baking. To keep it soft and flexible without breaking, once removed from the oven simply cover it with another sheet of parchment paper, roll it up tightly and wrap everything in plastic wrap until it is completely cool. This process helps retain moisture so the sponge remains flexible and can be filled and re-rolled without cracking — you’ll find step-by-step instructions in the recipe! Now hurry and try this sugar-free, light and tasty recipe that the whole family will enjoy guilt-free!
Other low-glycemic yet decadent desserts:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 1 roll
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the low-glycemic, sugar-free sponge roll
- 4 eggs (large)
- cup low-glycemic flour (I always use Molino Spadoni's low-glycemic dedicated flour (about 80 g))
- tbsp stevia ((about 40 g))
- grated zest of half a lemon (use a lemon with edible peel)
- 1/2 teaspoon baking powder
Useful tools for making the low-glycemic sponge roll
- Stand mixer
- Kitchen scale
- 2 Bowls
- Spatula
- Parchment paper
- Plastic wrap
Preparation of the low-glycemic, sugar-free sponge roll
Separate the egg whites from the yolks, placing the whites in the bowl of the stand mixer and the yolks in a small bowl.
In the stand mixer bowl with the egg whites add half of the stevia, fit the whisk attachment and beat at speed 4 until they are perfectly whipped to stiff peaks. Once done, transfer the whipped whites to a separate bowl.
Now in the stand mixer bowl pour in the yolks, the flour, the grated lemon zest and the remaining stevia, mix at speed 2 for 3–4 minutes, then turn off.
Add half of the whipped egg whites to the mixer bowl and gently fold in with a spatula from the bottom up. When well combined, add the remaining whites and fold until you obtain a homogeneous, airy batter without lumps.
Preheat the oven to 392°F and in the meantime line a baking sheet with a sheet of parchment paper. Pour the batter over the paper and spread it evenly.
Bake the sponge roll only once the oven has reached temperature and cook for exactly 8 minutes — no more, please!
Once baked, remove the baking sheet from the oven, place it on the work surface, sprinkle a teaspoon of stevia over the top, cover with another sheet of parchment paper and immediately roll up tightly while hot. Wrap well with plastic wrap sealing everything. This step helps trap moisture and prevents the roll from cracking when you unroll it to fill it later.
Be sure to let the roll cool completely before opening and filling it. Once cool, unroll and fill as you like!
Tips
Instead of a stand mixer you can also use electric hand beaters, but it will take longer and be more tiring.
FAQ (Questions and Answers)
Can I use type 00 flour?
No, for this recipe you should use low-glycemic flour.
Can I use sugar instead of stevia?
No, this recipe calls for stevia.
What can I use to replace stevia?
The 40 g of stevia in this recipe can be substituted with about 2/3 cup (130 g) of erythritol.
