Reduced Sugar Raspberry Roulade

  • Total Time

    28m
    • Prep Time

      20m
    • Bake Time

      8m
  • Serves

    6

  • Skill Level

    Easy
  • Dietary Needs

    RS
    • Reduced sugar
  • 1 Review

    5 star rating

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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    WOW just made this and it's amazing!!! So light and fresh tasting. I was challenged to make a cake that wasn't overly sweet and this fits the bill perfectly.

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