Menu
Mango & passion fruit roulade

Mango & passion fruit roulade

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 20 mins Cook: 15 mins

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

  • Sponge only

Nutrition: per serving

  • kcal153
  • fat3g
  • saturates1g
  • carbs28g
  • sugars21g
  • fibre2g
  • protein5g
  • salt0.26g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla extract

For the filling

  • 1 tbsp golden caster sugar
  • flesh from 2 large, ripe passion fruits
  • 2 mango, peeled and cut into small chunks
  • 250g frozen raspberry, defrosted

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 200g tub 2% Greek yogurt or very low-fat fromage frais

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (28)

bouncin_tigger's picture

I used this just for the sponge too- it was lovely. I filled it with strawberry jam and whipped double cream. Quick and easy to make.

moolala's picture

I just used this for the sponge (I used a different filling) and the sponge was amazing. It's my first try at a roulade/ swiss roll and I'll definitely be using this sponge recipe as a base. I can only give it 4 stars as I didn't do the entire recipe

naominaomi's picture
5

My children love this and it is so quick and easy. So easy to impress people with this and hardly any effort!

rizzle363's picture
4

Delicious! For the filling I had only mango and used some 0-fat coconut and vanilla Greek yoghurts which was quick but flavoursome. Went down well as a light pudding after a heavy Sunday lunch. Bit worrying in the rolling but came out ok!:)

neilkent100's picture
3

This was just OK, not very interesting or inspiring. Way way too much filling, could have easily done with half. The sponge came out well though. Also I had too whisk considerably longer than five minutes to get the eggs and sugar to the correct consistency. Overall average.

hannibal616's picture
3

I wasn't a huge fan of this, me and my Mum found it very sour but the sponge was lovely.

bethyrees2012's picture
4

gorgeous, tasted lovley and i loved it, and im just 15!

bethyrees2012's picture
4

gorgeous, tasted lovley and i loved it, and im just 15!

rebecca2424's picture
5

gorgeous.

msbake's picture

The difference between a swiss roll and a roulade? A swiss roll is made of a light sponge containing flour. A roulade is made from a whisked egg mixture with little or no flour and the cake cracks when it is rolled. So this is a swiss roll! Looks like a tasty one though! Will bake and comment soon!

kungfubunnii's picture
4

really nice and easy sponge to make, although it did cook much quicker in my oven and nearly burnt after only 9 minutes so watch it carefully as all ovens vary!

hatty99's picture

I am making this tommorow and am very excited! Is it better to use self-raising floour? Please help...

juliebahrain's picture
5

A swiss roll sponge. I filled mine with a half cream and half low fat fromage frais mix plus a little strawberry conserve and served it with fresh mangoes and strawberries on the side - absolutely delicious and the sponge was even better the next day :-)

cherub-rock25's picture
4

This was absolutely delicious but I had some major problems trying to roll it up! The filling kept coming out everywhere, making it incredibly messy and I think I might have undercooked the roulade. It did have a lovely mallowy taste though which was divine!

kgaloczi06's picture
4

I used this recipe but I changed the ingredients around a bit. I used one tub mascarpone cheese with 1 lemon's zest and 1/2 lemon's juice with 2 and half tbs golden caster sugar mixed up. I spread 2/3 of this mix on the cake and I mixed up 1/3 with chopped strawberries, blackberries and raspberries (amount of fruit vary on your taste and the amout of cake you making. I used 3 large strawberries a small handfull blackberries and raspberries each.) It is simply delicious and very quick, my daughter's favourite. I rate this with 5 star!

jensey's picture
4

I used this recipe for a cooking class for beginners. They found it easy to make and spectacular to look at. It was great to find a "posh" pud recipe that is both really tasty and healthy.
A mix of half and half greek yoghurt and whipped cream makes the filling more creamy and tasty.

bakingbelle's picture

I used self-raising flour instead of plain flour with baking soda and I have to say, this is the best looking swiss roll I have ever made - no cracks whatsoever. :-)

folwell's picture

It would be very useful to know whether recipes can be frozen.

emily84's picture

Hi everyone, apologies for the omitted baking powder. I've now corrected the recipe. Thanks, Emily

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.