High-Protein Strawberry Swiss Roll

Ingredients

• 3 Eggs (Separated)
• 60 g 0% Greek yogurt (For the sponge)
• 15 g Cornflour
• 15 g Vanilla protein powder (For the sponge)
• 20 g Sweetener (For the sponge)
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 120 g 0% Greek yogurt (For the filling)
• 20 g Vanilla protein powder (For the filling)
• Sweetener (For the filling, to taste)
• 100 g Fresh strawberries (Chopped)
• Cooking spray or oil (For lining or lightly greasing the tray if needed; not specified in the source)

Steps

1. 1

   Preheat the oven to 170°C (340°F). Line a 30 × 25 cm baking tray with baking paper, lightly greasing it if needed so the sponge releases easily.

2. 2

   Separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks in a separate bowl. Whisk the egg whites until they form stiff peaks; they should hold their shape when the whisk is lifted.

3. 3

   Add the Greek yogurt, cornflour, vanilla protein powder, sweetener, baking powder, and vanilla extract to the egg yolks. Whisk until the mixture is smooth and evenly combined, with no visible dry pockets.

4. 4

   Add the whipped egg whites to the yolk mixture. Gently fold them in with a spatula until just combined, using broad strokes to preserve as much air as possible. Do not overmix.

5. 5

   Transfer the batter to the lined tray and spread it evenly into the corners in a thin, level layer.

6. 6

   Bake at 170°C (340°F) for 10–12 minutes, until the sponge is lightly golden and set in the center.

7. 7

   Remove the sponge from the oven and allow it to cool slightly while preparing the filling. It should be cool enough to handle but not completely cold and brittle.

8. 8

   In a clean bowl, mix the filling Greek yogurt, vanilla protein powder, and sweetener to taste until smooth and creamy.

9. 9

   Spread the filling evenly over the slightly cooled sponge, leaving a small border around the edges. Scatter the chopped strawberries over the filling.

10. 10

    Starting from one short or long edge, carefully roll the sponge into a Swiss roll, using the baking paper to help lift and guide it. Roll firmly enough to form a cylinder but gently enough to avoid squeezing out the filling.

11. 11

    Chill the rolled cake for 30–60 minutes to firm the filling and make slicing cleaner. Cut into 8 slices before serving.

Notes

The source states approximately 95 calories, 10 g protein, 7 g carbohydrates, and 3 g fat per slice when cut into 8 slices. Store covered in the refrigerator; chilling also helps the roll hold its shape. Nutrition can vary according to the protein powder and sweetener used.

Nutrition per serving

• dessert
• baked
• high-protein
• low-calorie
• meal-prep
• strawberry
• vegetarian
• sugar-free