Raspberry & mango roulade

Serves: 8-10 slices
Preparation time: 40 minutes
Cooking time: 12-15 minutes


3 eggs
75g (3oz) caster sugar
75g (3oz) plain flour, sifted
Icing sugar – for rolling
200g (7oz) low-fat mango, pineapple and passion fruit yoghurt
100ml (3½fl oz) double cream
100g (3½oz) fresh raspberries
1 small mango, peeled and cut into small cubes


1 Pre-heat the oven 180°C/R4. Grease a Swiss roll tin with non-stick baking parchment paper.

2 Using a food mixer or electric whisk, take the eggs and sugar in a bowl and beat until thick and light.

3 Add the flour, and carefully fold into the egg and sugar mixture until thoroughly combined, ensuring you scrape to the bottom of the bowl.

4 Tip the mixture into the tin, push it into the corners and bake for 12-15 minutes until golden and springy to touch.

5 Leave the sponge to cool slightly. Take a piece of parchment paper and sprinkle liberally with icing sugar all over.

6 Turn the sponge on to the dusted paper and roll up. Leave the sponge to cool completely rolled up.

7 To make the filling, whip the yoghurt and cream until soft peaks are formed.

8 Unroll the sponge and spread on the whipped mixture. Sprinkle over the fresh fruit and re-roll.

9 Serve sliced with extra pouring cream.

Recipe and image courtesy of Rachel’s

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