About the bake
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.
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.
Ingredients
For the Sponge
- 3 Egg(s) (free range)
- 85g Truvia for Baking - Caster
- 85g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
For the Filling
- 250ml Crème fraîche (low fat)
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 200g Raspberries (fresh, lightly crushed)
- 1 tbsp Truvia 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
Recipe Reviews
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
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.
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.
Ingredients
For the Sponge
- 3 Egg(s) (free range)
- 85g Truvia for Baking - Caster
- 85g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
For the Filling
- 250ml Crème fraîche (low fat)
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 200g Raspberries (fresh, lightly crushed)
- 1 tbsp Truvia 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