How to make
Turn on the oven to heat up to 360°F (180°C).
Prepare a tray lined with baking paper. I don't grease the paper, but if you're not sure about yours, grease it. My tray is 11x12″ (28x31 cm). But that doesn't matter, I don't make it as big as the tray. I make it smaller
Separate the whites from the yolks. Use two bowls.
Add the cream cheese, baking powder, vanilla and sweetener to the egg yolks. Mix with a whisk, not a mixer and set it aside.
Beat the egg whites into a white fluffy mixture.
First, take some of the beaten egg whites and add them to the yolks. Mix gently with a spatula.
Pour the mixture with the yolks into the whites and mix with a spatula by hand. Stir slowly and carefully! A fluffy mixture is obtained.
Pour the mixture into the tray and form a rectangle using the spatula. The size is about 9x10″ (22x25 cm).
Bake the sponge cake layer for the sweet roll for about 10-15 minutes, but it depends on the oven. Mine is gas!
Remove the sponge cake and let it cool.
Prepare the cream. Combine the ingredients and mix with a spatula or spoon.
Spread the white cream on the roll. Spread some jam on top and spread it lightly.
Roll up the blueberry roll and refrigerate it for at least half an hour. If you want the Keto Sweet Sponge Cake Roll to be thicker, roll it up from the short side.
