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Strawberry Roulade Recipe
|Castor sugar||4 Ounce (115 Gram)|
|All purpose flour||4 Ounce (115 Gram)|
|Hot water||1 Tablespoon|
|Low fat natural fromage frais||7 Fluid Ounce (200 Milliliter)|
|Almond essence||1 Teaspoon|
|Strawberries||8 Ounce (225 Gram)|
|Toasted almonds||15 Gram, slivered|
|Confectioners sugar||1 Teaspoon|
Calories 348 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 158.6 mg
Sodium 55.2 mg2.3%
Total Carbohydrates 59 g19.8%
Dietary Fiber 2.3 g9.2%
Sugars 35.5 g
Protein 13 g25.2%
Vitamin A 3.8% Vitamin C 55.6%
Calcium 4.1% Iron 13.1%
*Based on a 2000 Calorie diet
1)Preheat oven to 425 degrees F or 220 degrees C or Gas Mark 7.
2)Take a Swiss roll tin or pan and line with baking parchment.
3)In a bowl, place caster sugar and eggs. Place the bowl on a hot water bath and beat until the mixture turns light in color and becomes thick.
4)Remove from water bath and add in sifted flour. Use some hot water to fold it into the eggs.
5)Pour batter into cake tin and bake for 8 to 10 minutes until batter turns golden.
6)Ease batter onto fresh baking parchment and peel off lining.
7)Roll the sponge batter and cover with dish towel. Cool.
8)In a bowl, mix together almond essence and fromage frais.
9)Cleaned, hulled and sliced strawberries along with filling mixture is refrigerated.
10)The sponge is unrolled. The fromage frais filling is spread on inside surface of sponge. Strawberries are sprinkled over the mixture. Sponge is rolled again.
11)Garnish by dusting icing sugar and sprinkling with almonds. Top with strawberries and serve.