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Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick 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.
2. Fold sugar, passion fruit pulp and one-third of the mango 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.

Per serving

153 kcalories, protein 5g, carbohydrate 28g, fat 3 g, saturated fat 1g, fibre 2g, salt 0.26 g

'I've never made a sponge before but the roulade was a breeze. I would make it again - it was light and fruity, and I didn't feel guilty after two slices!'

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• Chloe

  04 February 2008

  Chloe rated and commented on this recipe

  

  my mum helped me roll it up it was to hard for me I didn't like the passion fruit and the mango but all the adults like it.

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• Sarah

  08 February 2008

  Sarah rated and commented on this recipe

  

  This was delicious! I added a little icing sugar to the greek yoghurt. Although actually my daughter Chloe did most of the cooking. Next time I wouldn't mix the fruit in to the yoghurt I would sprinkle it on top. I would probably try with fresh cream at some point too.

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• Barton

  06 April 2008

  Barton commented on this recipe

  My family and friends really enjoyed this. The second roulade I made looked much better than the first once I had watched the online tutorial on rolling the roulade - some good tips there. I substituted 50g of the greek yoghurt for 50g of mango and passion fruit yoghurt and was happy with the result.

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• Ben Burdass

  15 April 2008

  Ben Burdass commented on this recipe

  the recipe says add the baking powder.... I've added 1 tea spoon, I wonder whats happening in the oven now!! A hint on the ingredients list would help.

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• ljwarrington

  01 June 2008

  ljwarrington rated and commented on this recipe

  

  this was ok. nice recipe, but more of a swiss roll than a 'roulade' i would say. the fruit was a lovely option. i opted for papaya instead of mango and sharon fruit instead of raspberries.. very good.

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Ingredients

• 3 eggs
• 85g golden caster sugar , plus 1 tbsp
• 85g plain flour , sifted
• 1 tsp vanilla extract

FOR THE FILLING

• 1 tbsp golden caster sugar
• flesh from 2 large, ripe passion fruits
• 2 mangoes , peeled and cut into small chunks
• 250g frozen raspberries , defrosted
• 200g tub 2% Greek yogurt or very low-fat fromage frais

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Difficulty and servings

Cuts into 10 slices

Preperation and cooking times

Prep 20 mins

Cook 15 mins

Low-fat

Sponge only

Ingredients

• 3 eggs
• 85g golden caster sugar , plus 1 tbsp
• 85g plain flour , sifted
• 1 tsp vanilla extract

FOR THE FILLING

• 1 tbsp golden caster sugar
• flesh from 2 large, ripe passion fruits
• 2 mangoes , peeled and cut into small chunks
• 250g frozen raspberries , defrosted
• 200g tub 2% Greek yogurt or very low-fat fromage frais

Per serving

153 kcalories, protein 5g, carbohydrate 28g, fat 3 g, saturated fat 1g, fibre 2g, salt 0.26 g

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