Baking: Cakes, Biscuits, Muffins, Slices: Strawberry Sponge Roulade
Mmmm! This will just melt in your mouth.
Author: Australian Dairy Corporation
Date: January 31, 2001
Serves: 8 person(s)
Preparation Time: 15 mins
Cooking Time: 20 mins
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
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.
Sugar can be replaced with a sugar substitute such as Splenda.
|Saturated Fat:||3.0 g|
|Calcium:|| - |
|Total Sugars:|| - |