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Peach & Passion Fruit Roulade |
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| Serves 5 |
Prep 20 mins |
Cooking 15 mins |
Challenge |
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Ingredients |
For the sponge
3 eggs
85g golden caster sugar, + 1 tbsp
85g plain flour, sifted
1 tsp baking powder, sifted
1 tsp vanilla extract
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For the filling
1 tbsp golden caster sugar
flesh from 2 large, ripe passion fruits, pips removed
2 peaches, peeled & cut into small chunks
250g frozen raspberries, defrosted
200g tub 2% Greek yogurt or very low-fat fromage frais
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Heat oven to 200C/fan 180C/gas
6. Grease and line a 30 x 24cm Swiss roll tin with
non-stick paper. Put the eggs and sugar into a large bowl
and beat with electric beaters until thick and light,
about 5 mins. Fold in the flour and baking powder, then
the vanilla. Tip into the tin, tilt to level the mix, then
bake for 12-15 mins until golden and just springy. Turn
onto another sheet of paper, dusted with 1 tbsp caster
sugar. Roll the paper up inside the sponge, then leave to
cool completely. Sponge can be frozen for up to 1 month.
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Fold sugar, passion fruit pu
I p and one-third of the peach and raspberries into the
yogurt. Unroll the sponge, spread with filling, then roll
up. Serve with the rest of the fruit on the side. Roulade
can be filled and rolled up to 2 hrs before serving and
kept in the fridge.
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DAILY
DINNERS 
