Recipes
Pink velvet roulade
This pretty-in-pink Swiss roll treat is surprisingly simple to make and looks pretty as a picture
This pretty-in-pink Swiss roll treat is surprisingly simple to make and looks pretty as a picture
(21 votes)
Cook: 40 Mins
Serves: 12
Price: 31p per serving
Nutritional Information
Each 67g serving contains
Energy
423kj
101kcal
423kj
101kcal
5%
Fat
1.5g
1.5g
Low
2%
2%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
11.4g
11.4g
Med
13%
13%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
632kj/151kcal
Typical energy values per 100g:
632kj/151kcal
Ingredients
3 medium eggs
80g caster sugar
1tsp Dr. Oetker Food Colour Gel in Pink
85g self-raising flour, sifted
2tsp vanilla extract
2tbsp icing sugar, plus extra for dusting
250g Fage Total 0% Fat Natural Greek Recipe Strained Yogurt
8 strawberries, chopped
75g raspberries
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Grease 32cm x 23cm Swiss roll tin and line with baking paper.
2
In a large bowl, whisk together the eggs, sugar and food colouring for about 5mins until light and fluffy. Use a large metal spoon to fold in the flour until well combined. Stir through 1tsp vanilla extract.
3
Pour the batter into the prepared tin, level the top and bake on the middle shelf of the oven for 10-12mins until risen and spongy to the touch.
4
Lay a sheet of baking paper on a clean work surface and lightly sprinkle with icing sugar. Turn the sponge out onto the paper, removing the paper on the base of the sponge, then roll the new paper up inside the sponge to create a Swiss roll. Leave to cool fully.
5
Whisk together the yogurt, remaining vanilla extract and icing sugar until fluffy and well combined.
6
Unroll the sponge and spread over the sweetened yogurt, leaving a 1-2cm border around the edge. Use the paper to support the sponge when rolling it up, starting from one of the short ends. Chill for 15 mins, or up to 2hrs, then place on a serving platter, seam side down.
7
Top the roulade with the berries to serve.