Mango & passion fruit roulade

Mango & passion fruit roulade

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(22 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
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  • 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.

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Comments, questions and tips

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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!
7th Oct, 2011
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!
26th Jun, 2011
12th Feb, 2011
I am making this tommorow and am very excited! Is it better to use self-raising floour? Please help...
6th Nov, 2010
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 :-)
23rd Jun, 2010
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!
31st May, 2010
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!
20th Nov, 2009
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.
23rd Sep, 2009
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. :-)


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