Separate the eggs. In a bowl, mix together the oat bran, egg yolks, cream cheese, corn flour, baking powder, sweetener and flavoring.
In another bowl, beat the egg whites until stiff; fold in the egg whites to the other mixture.
Cover a flat baking tray (with a small lip) with non-stick grease proof paper. Spread the mixture out onto the baking tray and cook in a medium oven (Mark 6) until golden brown (about 20 minutes).
Whilst the cake is in the oven, cook the filling.
Remove from the oven and turn out onto a damp (and clean) kitchen towel.
Spread the custard filling over the cake in one layer.
Roll up the cake into a Swiss-roll. Use the damp cloth to help you roll it all up and prevent the cake from splitting.
Sprinkle with pure unsweetened cocao powder.
Adjust the servings from the recipe to match the oat bran requirements of your phase!
Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.
Dairy should also be kept down to a total of 1kg per day.
Put half the milk in a pan with the sweetener on a low heat. Warm up, but don't boil.
In a bowl, mix the egg yolks with the rest of the milk and corn flour and flavouring.
Add a little of the warm milk to this mixture beating all the time. Add the rest of the warm milk then when fully combined, pour back in to the pan and warm up the mixture until it thickens. Don't over boil, but a few bubbles is OK.
When ready, remove from the heat, leave to settle for about 10 minutes.
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