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28Total Time
20Prep Time
8Bake Time

Reduced Sugar Raspberry Roulade

Quick and easy

2 Reviews

About the bake

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

28Total Time
20Prep Time
8Bake Time


  1. Step 1:

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

  2. Step 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. Step 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. Step 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. Step 5:

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

  6. Step 6:

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

  7. Step 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. Step 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.


  • For the Sponge

    • 3 Egg(s) (free range)
    • 60g Half spoon granulated sugar (silver spoon)
    • 85g Allinson's Self Raising White Flour
  • For the Filling

    • 150ml Crème fraîche (low fat)
    • 125g Raspberries (fresh, lightly crushed)
  • For the Dusting

    • 1 tbsp Cornflour
    • 1 tbsp Half spoon granulated sugar (silver spoon)

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