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Low Calorie Raspberry Roulade

Recipe Submitted By: bakingmad

This Low Calorie Raspberry Roulade is a perfect Summer pudding and it only contains 134 kcal & 8.1% fat per serving!

3	Free Range Eggs (Happy Eggs)
60 grams	Half Spoon Granulated Sugar (Silver Spoon) plus extra for dusting
85 grams	Self Raising Flour (Allinson Nature Friendly)
150 ml	creme fraiche low fat
125 grams	Fresh Raspberries lightly crushed

	Cornflour for dusting
	Half Spoon Granulated Sugar (Silver Spoon) for dusting

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Preheat the oven to 200°C, fan oven 180C, 400°F, Gas Mark 6.
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.
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.
Sift in the flour, and gently fold in with a metal spoon in a figure-of-eight movement, until the mixture thoroughly mixed.
Pour the mixture into the prepared tin and spread out with a palette knife to cover the whole surface.
Bake in the preheated oven for 8-10 minutes, until the sponge is firm and springy to the touch.
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.
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.