Mango & passion fruit roulade

Mango & passion fruit roulade

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(16 ratings)


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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Moderately easy


Cuts into 10 slices

There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat – especially if you use yogurt instead of cream

Nutrition and extra info

Additional info

  • Sponge only
Nutrition info

Nutrition per serving

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  • 3 eggs
  • 85g golden caster sugar, plus 1 tbsp
  • 85g plain flour, sifted
  • 1 tsp baking powder, 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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  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.

Recipe from Good Food magazine, February 2008

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Comments, questions and tips

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Show comments
swissymissy's picture

I made this roulade, but after reading the recipe through first, realised there is an error. The instructions say add baking powder in with flour, but no baking powder is listed in the ingredients. Also, it does not say which way you should roll the roulade, on short or long side. I guessed short side after looking at tutorial.

nattykinsman's picture

Whats the difference between roulade and swiss roll APART from spelling??? I'm confused =S

heidigough's picture
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I don't know what I did wrong but despite sugaring the paper I turned it out on, the sponge stuck meaning it didn't have that lovely golden crust. Despite the sticking, I still rolled it up but the I was also a bit disappointed in the flavour and thought it was a lot of effort for something which wasn't that great. I wouldn't bother with it again.

ljwarrington's picture
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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.

benburdass's picture

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.

barton74's picture

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.

sarahben's picture
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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.

princessbecie's picture
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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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