Strawberry Sponge Roulade 

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Mmmm! This will just melt in your mouth.

Ingredients:

4 eggs

2 Tbsp castor sugar

250 g ricotta cheese

1/4 cup fresh or canned passionfruit pulp

125 g strawberries, sliced

1 Tbsp castor sugar, extra

1/3 cup cornflour

Directions:

Preheat oven to 200C.

Beat the eggs and sugar together until thick, fluffy and pale in colour (approx. 5 minutes).

Sift the cornflour onto the surface and gently fold through. Pour into a grease-proof paper lined 25cm x 35cm Swiss roll tin and bake at 200C for 15 minutes or until cooked.

Turn out onto a damp teatowel, remove the paper and roll up gently lengthways. Allow to cool in teatowel.

Combine remaining ingredients together and use to fill roulade. Roll up as for a Swiss roll.

Slice and serve.

Variations:

Sugar can be replaced with a sugar substitute such as Splenda.

Author:

Australian Dairy Corporation

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