Strawberry Sponge Roulade

Strawberry Sponge Roulade

Mmmm! This will just melt in your mouth.


3 stars 3 stars 3 stars (9 ratings made) Rate
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


  • 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

Nutritional Info (per serving)

CALORIES 124 cals
Kilojoules 516 kJ
Fat 4.7 g
Saturated Fat 2.2 g
Cholesterol 103 mg
Sodium 72 mg
Carbohydrates 13.8 g
Fiber 1.1 g
Total Sugars 6.3 g
Protein 6.5 g
Calcium 99.0 mg
Note: A dash indicates no data is available.