Super simple recipe for a roll that will keep your mind and waistline intact)
Dough:
Rice flour - 25 g
Eggs - 3 pcs
Honey - 20 g (you can replace it with any sugar substitute)
Baking powder - 1 tsp
Vanillin - a pinch
Filling:
Cottage cheese - 50 g
Ricotta cheese - 150 g
Sugar substitute/unsweetened jam/berries
Preparation:
Separate the egg whites and yolks into separate bowls. Add flour, vanilla, baking powder, and honey to the yolks, whisk together. At this stage, you can also add cocoa to the yolks to make a chocolate sponge cake.
Beat the egg whites until stiff peaks form, then carefully fold into the yolk mixture.
Spread the batter onto a non-stick mat (lightly greased with oil) in a rectangular shape, but don't spread it too thin so the sponge cake won't be thin.
Bake for 10-12 minutes at 200 degrees Celsius until golden brown.
Roll the warm sponge cake immediately and let it cool.
Beat the ricotta and cheese with sugar substitute or your favorite filling.
Remove the sponge cake from the mat, spread the filling, and roll the sponge cake again. Wrap it in plastic wrap and refrigerate for an hour.
