1/2 cup Strawberry fresh or frozen (you can use blueberries or raspberries)
1/2 cup water
2 tbsp Natvia
Preheat oven to 180°C. Line and grease a large square pan (30cm x 20cm x 2 cm) with baking paper.
In a bowl, beat eggs with electric mixer on high speed about 5 minutes. Slowly add in Natvia followed by water and vanilla on low speed. Add in flour, baking powder and salt, and continue mixing until batter is smooth. Transfer into pan and spread evenly.
Bake for 12 to 15 minutes or until skewer comes out clean. Carefully remove the baking paper from the cake. While cake is hot, carefully roll the cake. Towel the cake to keep it's shape. Cool on cooling rack at least 30 minutes.
To make the the jam, in a medium saucepan bring the water to boil and add the berry. Lower the heat and stir in Natvia. Continue cooking until the mixture is thick and bubbling. Cool for at least 15 minutes or cool to touch.
Unroll cake and remove towel. Spread jam evenly on the cake. Roll up cake. Dust with Natvia icing mix for sugar free icing!
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