Strawberry Sponge Roulade
Mmmm! This will just melt in your mouth.
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 8 x approx. 1/3 cup servings
Ingredients
- 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
Directions:
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.