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Reduced Sugar Raspberry Roulade

  • Total Time

    28m
    • Prep Time

      20m
    • Bake Time

      8m
  • Serves

    6

  • Skill Level

    Easy
  • Dietary Needs

    RS
    • Reduced sugar
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    No ratings yet

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

Method

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

  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.

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

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

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

  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. 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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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