Sorry - the "Perfect Sweet Bake Mixes" are currently unavailable.

This has got to be one of the easiest recipes we have and it tastes so much better than the traditional Swiss roll that comes loaded with sugar!  Use the leftovers to make a truly yummy trifle!  For an easy alternative, try replacing the jam with our sugar free Lemon Curd and whipped cream, 



  1. Preheat oven to 160˚C/140˚C fan-forced. Line a 30 x 20cm cake pan with baking paper.
  2. Place butter, egg and milk in a medium bowl and beat with an electric beater to combine.
  3. Sift baking powder and Classic Bake Mix together and add to egg mixture. Mix on low speed to combine. Beat on medium speed for 2 minutes.
  4. Pour mixture into lined cake pan and bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10-15 minutes then turn onto a clean tea towel and gently roll up, 
  5. When cool, unroll and spread generously with the jam.  Roll up again and sprinkle with the powdered xylitol just before serving.

Copyright © 2014 SweetLife Australia Pty Ltd

Sign-up to Receive Sugar Free

Recipes - News - Life

Customer Stories

Customer Stories

"Congrats on bringing these products to us. Carolyn is beautiful and the picture of health. I'm coeliac and have adjusted my diet accordingly. Also, am interested in healthy eating and lifestyle. Look forward to hearing from you, well done!" - Regards, Paul

"Just wanted to say that I have now tried both packets of baking mixes.  First the brownies (all now eaten) and this afternoon I made the lamingtons.  Im soooooooo impressed and sooooooo happy that I have finally found a tasty, not too expensive, low carb sweet treat to have made up in the freezer.  I will never be without a packet in my cupboard !!!!!!!!!!" - thanks  Lindy

"I was given chocolate bake mix by a friend, left it in the cupboard for ages assuming it would be average tasting. Made brownies this evening and will definitely be buying more and recommending it to all my colleagues in the health industry." - Regards, Sandra