Strawberry Sponge Roulade

Strawberry Sponge Roulade

Mmmm! This will just melt in your mouth.

Rating:

3 stars 3 stars 3 stars (7 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients Convert to Metric

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

Directions:

Preheat oven to 400° F.

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

Sift the cornstarch onto the surface and gently fold through. Pour into a grease-proof paper lined Jelly Roll pan and bake 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.

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

Slice and serve.

Thanks to Australian Dairy Corporation