Mango, Pineapple and Passionfruit Roulade
- Serves:
- 8
- Ready in:
- 30 to 60 mins
Ingredients
- 3 free-range eggs
- 85g caster sugar
- 85g plain flour, sifted
- icing sugar, for rolling
- 200g Rachel’s Low Fat Mango, Pineapple & Passionfruit Bio Live Yogurt
- 100ml double cream
- 100g fresh raspberries
- 1 small mango, peeled and cut into small cubes
Method
- 1
Preheat the oven 180C/350F/Gas 4. Grease a Swiss roll tin with non-stick baking parchment paper.
- 2
Using a food mixer or electric whisk take the eggs and sugar in a bowl and beat until thick and light. Add the flour and carefully fold into the eggs and sugar mixture until thoroughly combined, ensuring you scrape to the bottom of the bowl.
- 3
Tip the mixture into the tin, push it into the corners and bake for 12-15 minutes until golden and springy to touch. Leave the sponge to cool slightly.
- 4
Take a piece of parchment paper and sprinkle liberally with icing sugar all over. Turn the sponge onto the dusted paper and carefully roll up the sponge without cracking it. Leave the sponge to cool completely rolled up.
- 5
To make the filling take the yoghurt and cream and whip until soft peaks are formed. Unroll the sponge and spread the whipped mixture onto the sponge, sprinkle over the fresh fruit and re-roll. Serve sliced, with extra pouring cream.
PER SERVING: 6.9 FAT (Excluding extras)
Mango, Pineapple and Passionfruit Roulade was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 3 free-range eggs
- 85g caster sugar
- 85g plain flour, sifted
- icing sugar, for rolling
- 200g Rachel’s Low Fat Mango, Pineapple & Passionfruit Bio Live Yogurt
- 100ml double cream
- 100g fresh raspberries
- 1 small mango, peeled and cut into small cubes
- 1
Preheat the oven 180C/350F/Gas 4. Grease a Swiss roll tin with non-stick baking parchment paper.
- 2
Using a food mixer or electric whisk take the eggs and sugar in a bowl and beat until thick and light. Add the flour and carefully fold into the eggs and sugar mixture until thoroughly combined, ensuring you scrape to the bottom of the bowl.
- 3
Tip the mixture into the tin, push it into the corners and bake for 12-15 minutes until golden and springy to touch. Leave the sponge to cool slightly.
- 4
Take a piece of parchment paper and sprinkle liberally with icing sugar all over. Turn the sponge onto the dusted paper and carefully roll up the sponge without cracking it. Leave the sponge to cool completely rolled up.
- 5
To make the filling take the yoghurt and cream and whip until soft peaks are formed. Unroll the sponge and spread the whipped mixture onto the sponge, sprinkle over the fresh fruit and re-roll. Serve sliced, with extra pouring cream.
PER SERVING: 6.9 FAT (Excluding extras)
Mango, Pineapple and Passionfruit Roulade was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
