Calorie conscious raspberry roulade - recipe

Calorie conscious raspberry roulade

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For the sponge

For the filling

For the dusting

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  1. 1

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).

  2. 2

    Line a swiss roll tin with non-stick parchment paper. Place a large sheet of greaseproof paper on the work surface and lightly dust with cornflour and a light dusting of half spoon sugar.

    For this step you'll need:

    • 1 tbsp Cornflour
    • 1 tbsp Half Spoon granulated sugar
  3. 3

    Whisk the eggs and sugar in a large bowl until the mixture is pale and light in texture and a ribbon of mixture will leave a trail when lifted from the bowl.

  4. 4

    Sift in the flour, and gently fold in with a metal spoon in a figure-of-eight movement, until the mixture thoroughly mixed.

    For this step you'll need:

    • 85g Self-raising white flour
  5. 5

    Pour the mixture into the prepared tin and spread out with a palette knife to cover the whole surface.

  6. 6

    Bake in the preheated oven for 8-10 minutes, until the sponge is firm and springy to the touch.

  7. 7

    Turn out the sponge onto a large sheet of greaseproof paper, then peel away the lining paper. Trim the edges, cover with a clean, damp tea towel and set aside for a few minutes to cool.

  8. 8

    Mix together the crème fraiche and raspberries. Spread the mix over the sponge. Roll up carefully and transfer to a serving plate with the long edge underneath the roulade. Cut into slices.

    For this step you'll need:

    • 150ml Crème fraîche low fat
    • 125g Raspberries fresh, lightly crushed

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