Ener-G Egg Replacer Swiss Roll
Prep time: 20 mins
Free From: casein, dairy, yeast, egg, soya, nut
- 9 tsp of Ener-G Egg Replacer
- 90ml of Water
- 175g of Brown Sugar (packed)
- 75g of All-Purpose Flour
- 1/2 tsp of Vanilla
Preheat oven to 220 degrees C. Beat Ener-G Egg Replacer with water until stiff. Gradually beat in sugar. Fold in half the flour and then the remaining flour and vanilla. Pour into a 12inch (30.48cm) by 8inch (20cm) greased and lined Swiss Roll tin. Bake for 8 to 10 minutes. Remove from oven and turn into grease proof paper that is sprinkled with sugar. Remove lining paper and trim outer edges of Swiss Roll. Make a cut 1/2 (1.3cm) from top edge and cover with paper. Roll up tightly and cool. Unroll and remove paper. Fill and serve.
Best made and eaten on the same day. Do not let this cake batter sit. The cake must be immediately baked or it will lack volume.
NOT SUITABLE FOR GLUTEN-FREE DIETS