1. Prepare a batch of my sugar free sweetened condensed milk and let cool to room temperature
2. Preheat oven to 180 C / 360F and place parchment on a 30 cm X 42 cm (12″ X 17″) baking sheet
3. To a large mixing bowl add the room temperature eggs yolks, cream, salt, lemon zest and vanilla. Whisk until well combined
4. Place a fine mesh sieve over the mixing bowl with the egg yolk mixture. Toss in the almond flour and baking powder and whisk to sift. Stir to combine. Set aside
5. In a second large bowl or stand mixer bowl, to the egg whites and lemon juice. Whisk to a frothy stage and volume has increased. Spoon in the powdered sweetener a little at a time as you continue whipping to a stiff peak stage
6. Add a scoop full of whipped whites to the bowl with the yolk mixture. Stir vigorously to loosen the batter. Pour the batter into the bowl with the rest of the egg whites and fold gently to combine
7. Pour the batter mixture onto the parchment lines baking sheet, spread out. Lightly tap the pan onto the counter and distribute evenly over the surface to edges and corners of the pan
8. Place into the middle position of your preheated oven and bake for 10 minutes. Remove from oven. Place a tea towel on the cooling wrack and use it to flip cake onto the towel. Roll cake in the towel and cool to room temperature
9. In a clean mixing bowl, add the heavy whipping cream and vanilla. Whip to a light peak stage. Add the room temperature sweetened condensed milk and the seedless raspberry jam, whip to combine. If the cream is getting to stiff, stop whipping and use a spatula to fold and combine. Do not over whip. Cover with a lid and place it into the refrigerator until needed
10. Unroll the cake. Spread the chilled ice cream mixture over the surface. Spread out to a smooth even layer. Re roll the cake using the tea towel and gentle, even pressure. Place a sheet of parchment over the tea towel and wrap the Swiss roll in the parchment. Wrap the roll in cling wrap. Refrigerate several hours, but best left over night
11. When ready to serve, unwrap and cut as many slices as you need. Rewrap left over cake and refrigerate. Alternatively, the cake can be frozen until needed
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1. Prepare a batch of my sugar free sweetened condensed milk and let cool to room temperature
2. Preheat oven to 180 C / 360F and place parchment on a 30 cm X 42 cm (12″ X 17″) baking sheet
3. To a large mixing bowl add the room temperature eggs yolks, cream, salt, lemon zest and vanilla. Whisk until well combined
4. Place a fine mesh sieve over the mixing bowl with the egg yolk mixture. Toss in the almond flour and baking powder and whisk to sift. Stir to combine. Set aside
5. In a second large bowl or stand mixer bowl, to the egg whites and lemon juice. Whisk to a frothy stage and volume has increased. Spoon in the powdered sweetener a little at a time as you continue whipping to a stiff peak stage
6. Add a scoop full of whipped whites to the bowl with the yolk mixture. Stir vigorously to loosen the batter. Pour the batter into the bowl with the rest of the egg whites and fold gently to combine
7. Pour the batter mixture onto the parchment lines baking sheet, spread out. Lightly tap the pan onto the counter and distribute evenly over the surface to edges and corners of the pan
8. Place into the middle position of your preheated oven and bake for 10 minutes. Remove from oven. Place a tea towel on the cooling wrack and use it to flip cake onto the towel. Roll cake in the towel and cool to room temperature
9. In a clean mixing bowl, add the heavy whipping cream and vanilla. Whip to a light peak stage. Add the room temperature sweetened condensed milk and the seedless raspberry jam, whip to combine. If the cream is getting to stiff, stop whipping and use a spatula to fold and combine. Do not over whip. Cover with a lid and place it into the refrigerator until needed
10. Unroll the cake. Spread the chilled ice cream mixture over the surface. Spread out to a smooth even layer. Re roll the cake using the tea towel and gentle, even pressure. Place a sheet of parchment over the tea towel and wrap the Swiss roll in the parchment. Wrap the roll in cling wrap. Refrigerate several hours, but best left over night
11. When ready to serve, unwrap and cut as many slices as you need. Rewrap left over cake and refrigerate. Alternatively, the cake can be frozen until needed
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