Baking: Cakes, Cookies, Muffins: Strawberry Sponge Roulade

Mmmm! This will just melt in your mouth.

Author: Australian Dairy Corporation
Date: December 27, 2012

Serves: 8 person(s)
Yield: 8 x approx. 1/3 cup servings

Preparation Time: 15 mins
Cooking Time: 20 mins


    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.

Nutritional Information
(Per Serving)

Calories:124 cals
Kilojoules:516 kJ
Fat:4.7 g
Carbohydrates:13.8 g
Protein:6.5 g
Cholesterol:103.0 mg
Sodium:72 mg
Saturated Fat:2.2 g
Fiber:1.1 g
Calcium:99.0 mg
Total Sugars:6.3 g

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