Strawberry Roulade

Serve this moist light sponge rolled up with an almond and strawberry fromage frais (yogurt) filling for a delicious tea-time treat.

Strawberry Roulade

Serves: 8

Preparation time: 30 minutes

Cooking time: 10 minutes



3 large eggs

125 g/4 ½ oz caster (superfine) sugar

125 g/4 ½ oz plain (all-purpose) flour

1 tbsp hot water


200 ml/7 fl oz/ ¾ cup low-fat natural fromage frais (unsweetened yogurt)

1 tsp almond essence (extract)

225 g/8 oz small strawberries

15 g/ ½ oz toasted almonds, flaked (slivered)

1 tsp icing (confectioners1) sugar



Preheat the oven to 220°C/425°F/Gas Mark 7. Line a 35 x 25 cm/14 x 10 inch Swiss roll tin with baking parchment Place the eggs in a mixing bowl with the caster (superfine) sugar. Place the bowl over a pan of hot water and whisk until pale and thick.

Remove the bowl from the pan. Sift in the flour and fold into the eggs with the hot water. Pour the mixture into the tin and bake for 8-10 minutes, until golden and set.

Transfer the mixture to a sheet of baking parchment. Peel off the lining paper and roll up the sponge tightly along with the baking parchment. Wrap in a tea towel (dish towel) and let cool.

Mix together the fromage frais (yogurt) and the almond essence (extract). Reserving a few strawberries for decoration, wash, hull and slice the rest. Leave the mixture to chill in the refrigerator until required.

Unroll the sponge, spread the fromage frais (yogurt) mixture over the sponge and sprinkle with strawberries. Roll the sponge up again and transfer to a serving plate. Sprinkle with almonds and lightly dust with icing (confectioners’) sugar. Decorate with the reserved strawberries.

Bon Appétit!


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