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Strawberry roulade

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 pieces
Calories 250
A light and fluffy sponge rolled with ricotta, yoghurt, and fresh strawberries, perfect for a delightful dessert.

Ingredients

Eggs and Sugar

  • 3 medium Eggs
  • ½ cup Caster sugar

Flour

  • ¾ cup White self-raising flour

Dairy and Yogurt

  • 1 cup Reduced-fat ricotta cheese
  • 150 g Vanilla yoghurt, 99% fat-free, no added sugar

Strawberries

  • 250 g Fresh strawberries, hulled
  • 2 tsp Icing sugar

Instructions 

  • Preheat oven to 200°C (180°C fan-forced). Line a 25cm x 30cm tray with baking paper.
  • Beat eggs and sugar until thick. Gently fold in sifted flour. Spread into tray and bake for 8-10 minutes.
  • Turn sponge onto paper, peel off lining, trim edges, and roll to cool.
  • Beat ricotta and yoghurt until smooth. Chop half the strawberries. Unroll sponge, spread with mixture, sprinkle strawberries, then re-roll.
  • Place on serving plate, dust with icing sugar, and serve with remaining strawberries.

Notes

Chill the roulade before serving for best results.
Calories: 250kcal
Cost: $12
Course: Dessert
Keyword: Strawberries