Strawberry Roulade Recipe

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Strawberry Roulade Recipe

(Moist, light sponge rolled up with an almond and strawberry fromage frais

filling for a delicious tea-time treat recipe)

Ingredients:  Serves 8,  Oven: Preheat to 220C

3 large eggs

125 g (4 oz) castor sugar

125 g (4 oz) plain flour

1 tablespoon hot water



200 ml (7 fl oz) low-fat fromage frais

1 teaspoon almond essence

225 g (8 oz) small strawberries, hulled and sliced


To decorate:

1 tablespoon flaked almonds, toasted

1 teaspoon icing sugar

a few strawberries



Line a 35 x 25-cm / 14 x 10-inch Swiss roll tin with baking parchment.  Put the eggs in a heatproof mixing bowl with the castor sugar.  Place the bowl over a saucepan of hot, but not boiling water and whisk until the mixture is pale and thick.  Remove the bowl from the pan.  Sieve in the flour and fold into the egg mixture with the hot water.  Pour the mixture into the tin and bake in the preheated oven for about 8 - 10 minutes, until golden and set.  Transfer the sponge to a fresh sheet of baking parchment.  Peel off the lining paper and roll up the sponge tightly, using the baking parchment to help it roll.  Wrap in a tea towel and set aside to cool.  Mix together the fromage frais and the almond essence.  Unroll the sponge, spread the fromage frais mixture over the sponge and sprinkle with the sliced strawberries, reserving a few to decorate.  Roll the sponge up again and transfer to a serving plate.  Sprinkle the strawberry roulade with the flaked almonds and lightly dust with the icing sugar.  Decorate with the reserved strawberries to serve.


Nutrient Value Per Serving:

166 calories

3 g total fat (1 g saturated fat)

19 g sugars

6 g protein

30 g carbohydrates


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