Categories
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Fruit Roulade |
Tips: Serve the roulade with a fruit puree,
sweetened with a little sugar.
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Yield:8
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INGREDIENTS: |
| 3 |
large eggs |
|
| 4 oz |
superfine sugar |
|
| 4 oz |
all-purpose flour |
|
| 1 tbsp |
hot water |
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FOR THE FILLING |
|
| 3/4 cup |
low-fat unsweetened yogurt |
|
| 1 tsp |
almond extract |
|
| 8 oz |
small strawberries |
|
| 1/2 oz |
toasted almonds, slivered |
|
| 1 tsp |
confectioner's sugar |
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DIRECTIONS:
- Preheat the oven to 425`F. Line a 14 x 10in jelly roll pan with baking parchment. Place the eggs in a mixing bowl with the superfine sugar. Place the bowl over a pan of hot water and whisk until pale and thick.
- Remove the bowl from the pan. Sift in the flour and fold into the eggs with the hot water. Pour the mixture into the pan and bake for 8-10 minutes, until golden and set.
- Transfer the mixture to a sheet of baking parchment. Peel off the lining paper and roll up the sponge tightly along with the baking parchment. Wrap in a dish cloth and let cool.
- To make the filling, mix together the yogurt and almond extract. Reserving a few strawberries for decoration, wash, hull, and slice the rest. Leave the filling mixture to chill until ready to assemble.
- Unroll the sponge, spread the yogurt mixture over the sponge, and sprinkle with strawberries. Roll the sponge up again and transfer to a serving plate. Sprinkle with the almonds and dust with confectioner's sugar. Decorate with the reserved strawberries.
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