This low sugar raspberry roulade is refreshingly light paired with creme fraiche and rippled with fresh raspberries throughout. The ideal dessert for summer parties or even wintery festive occasions - an alternative Christmas pudding anyone? With the use of Truvia for Baking Caster instead of sugar this roulade really is a low sugar gem.
Scroll through our images for a step by step visual guide of how to roll a roulade.
8 ingredients9 steps
Low Sugar
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Sponge
3Egg(s) (free range)
85gTruvia for Baking - Caster
85gAllinson's Self-Raising White Flour
1 tspBaking Powder
For the Filling
250mlCrème fraîche (low fat)
1 tspNielsen-Massey Vanilla Bean Paste
200gRaspberries (fresh, lightly crushed)
1 tbspTruvia for Baking - Icing
Utensils
Swiss roll tin (33cm x 23cm/13in x 9in)
Parchment paper
Large bowl
Electric hand whisk
Metal spoon
Palette knife
Tea towel
Sharp knife
Nutritional information per 85g serving
Energy 188cal
Fat 6.3g
of which Saturates 3.3g
Carbohydrates 27g
of which Sugars 15g
Protein 5.5g
Salt 0.24g
Method
Step 1
Preheat the oven to 200C/ 180C fan/ gas mark 6. Line and grease a 23 x 33cm Swiss roll tin with parchment paper.
Step 2
Put the eggs and Truvia for Baking Caster in a large bowl, whisk with an electric hand whisk for about 5 minutes until thick, pale, and doubled in volume. When ready, you should be able to lift out the beaters and the ribbons of batter will leave a trail when lifted from the bowl.
Step 3
Sift in the flour and baking powder into the bowl, and gently fold in with a metal spoon in a figure-of-eight movement, until the flour is combined.
Step 4
Pour the mixture into the prepared tin and spread out gently with a palette knife to cover the whole surface.
Step 5
Bake in the preheated oven for 10-12 minutes, or until the sponge is golden and springy to the touch.
Step 6
Whilst the sponge cooks, spread a tea towel on your work surface with a sheet of baking parchment on top. When the sponge is cooked, carefully flip it onto the parchment.
Step 7
Using a sharp knife, score along one edge of the shorter side of the sponge, about 2cm from the end, this will help when rolling up. Tuck the scored edge into the sponge, then continue rolling away from you, rolling the parchment with the sponge as you go. Leave to cool completely.
Step 8
Gently mix the crème fraiche, vanilla bean paste and crushed raspberries. Carefully unroll the sponge, discard the parchment paper, then spread the crème fraiche mixture over the sponge. Carefully roll up and transfer to a serving plate with the long edge underneath the roulade. Dust lightly with Truvia for Baking Icing then cut into 10 slices.
Step 9
Try other fruits such as strawberries, blueberries, or blackberries.
3 Baker Ratings
Very nice & light I used 100g raspberries & 100g of strawberries & I also melted some dark chocolate & drizzled it over the top just before serving it I’ve been told I’ll be making this again
Love this?
1 baker loved this!
VERY VERY LIGHT Texture , put a couple of drops of red colouring gel not the mix as in my view is a little colourless and decorated with freeze dried raspberry bits.
