Strawberry Sponge Roulade

Strawberry Sponge Roulade

Mmmm! This will just melt in your mouth.


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Serves: 8 person(s) Change

Preparation Time: 15 mins
Cooking Time: 20 mins

Yield: 8 x approx. 1/3 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 4 eggs
  • 2 Tbsp superfine sugar (castor sugar)
  • 1/3 cup cornstarch
  • 1/4 cup fresh or canned passion fruit pulp
  • 1 Tbsp superfine sugar (caster sugar), extra
  • 1 cup part-skim ricotta cheese
  • 3/4 cup strawberries, sliced


SPONGE: Preheat oven to 400°F. Beat the eggs and 2 tablespoons sugar together until thick, fluffy and pale in color (approx. 5 minutes).

Sift the cornstarch onto the surface of the egg mixture and gently fold through (don't overmix). Pour into a grease-proof, paper-lined Jelly Roll pan and bake in preheated oven for 15 minutes or until cooked.

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

ROULADE: Combine passion fruit, 1 tablespoon sugar, ricotta cheese, and strawberries. Gently spread passion fruit mixture onto baked egg mixture. Roll up as for a Jelly Roll. Slice and serve.

Thanks to Australian Dairy Corporation