Mango & passion fruit roulade

Mango & passion fruit roulade

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

Prep: 20 mins Cook: 15 mins

More effort

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.


  • 3 eggs



    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

    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 mangoes, peeled and cut into small chunks
  • 250g frozen raspberry, defrosted



    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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Sep, 2013
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.
13th Sep, 2013
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
26th Apr, 2013
My children love this and it is so quick and easy. So easy to impress people with this and hardly any effort!
3rd Mar, 2013
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!:)
23rd Dec, 2012
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.
5th Aug, 2012
I wasn't a huge fan of this, me and my Mum found it very sour but the sponge was lovely.
14th Jun, 2012
gorgeous, tasted lovley and i loved it, and im just 15!
14th Jun, 2012
gorgeous, tasted lovley and i loved it, and im just 15!
6th Jun, 2012
msbake's picture
29th Nov, 2011
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!


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.