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raspberry roulade with the first slice removed so you can seen the pink and white swirl inside.

Calorie conscious raspberry roulade

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3.5 stars based on 12 ratings

Light and refreshing, filled with creme fraiche and fresh raspberries this roulade is a little low calorie gem.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

For the sponge

  • 3 3 Egg(s) (free range)
  • 60g 2⅛ oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 85g 3 oz Self-raising white flour (we use Allinson)

For the filling

  • 150ml 5⅛ fl oz Crème fraîche low fat
  • 125g 4½ oz Raspberries fresh, lightly crushed

For the dusting

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

  2. Classic mode Step 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.

    Ingredients for this step

  3. Classic mode Step 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. Classic mode Step 4

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

    Ingredients for this step

    • 85g 3 oz Self-raising white flour (we use Allinson)
  5. Classic mode Step 5

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

  6. Classic mode Step 6

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

  7. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 150ml 5⅛ fl oz Crème fraîche low fat
    • 125g 4½ oz Raspberries fresh, lightly crushed