Silver Spoon

Low Calorie Raspberry Roulade

Low Calorie Raspberry Roulade

Recipe Submitted By: bakingmad

This Low Calorie Raspberry Roulade is a perfect Summer pudding and it only contains 134 kcal & 8.1% fat per serving!

Preparation Time 20 minutes
Portions 6
Skill Level Easy
Average Rating 0 stars
 

Low Calorie Raspberry Roulade Ingredients

3 Free Range Eggs Free Range Eggs
60 grams Half Spoon Granulated Sugar (Silver Spoon) plus extra for dusting Half Spoon Granulated Sugar (Silver Spoon)
85 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
150 ml creme fraiche low fat
125 grams Fresh Raspberries lightly crushed
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Additional Ingredients

Cornflour for dusting
Half Spoon Granulated Sugar (Silver Spoon) for dusting Half Spoon Granulated Sugar (Silver Spoon)
 

This recipe uses

  • Free Range Eggs
  • Half Spoon Granulated Sugar (Silver Spoon)
  • Self Raising White Flour (Allinson Nature Friendly)
  • Half Spoon Granulated Sugar (Silver Spoon)

How to make Low Calorie Raspberry Roulade

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  1. Preheat the oven to 200°C, fan oven 180°C, 400°F, Gas Mark 6. method tip
  2. Line a Swiss roll tin with non-stick parchment paper. Place a large sheet of greaseproof paper on the work surface and lightly dust with cornflour and a light dusting of half spoon sugar.
  3. Whisk the eggs and sugar in a large bowl until the mixture is pale and light in texture and a ribbon of mixture will leave a trail when lifted from the bowl.
  4. Sift in the flour, and gently fold in with a metal spoon in a figure-of-eight movement, until the mixture thoroughly mixed. method tip
  5. Pour the mixture into the prepared tin and spread out with a palette knife to cover the whole surface.
  6. Bake in the preheated oven for 8-10 minutes, until the sponge is firm and springy to the touch. method tip
  7. Turn out the sponge onto a large sheet of greaseproof paper, then peel away the lining paper. Trim the edges, cover with a clean,damp tea towel and set aside for a few minutes to cool.
  8. Mix together the crème fraiche and raspberries. Spread the mix over the sponge. Roll up carefully and transfer to a serving plate with the long edge underneath the roulade. Cut into slices.
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