Chocolate strawberry roulade

Chocolate strawberry roulade

Category: Dessert | Serves: 8

Prep time: 30 minutes, plus cooling time | Cooking time: 10-12 minutes


3 medium eggs

115g (4oz) caster sugar

115g (4oz) plain flour

15g (1/2 oz) cocoa powder

1 tbsp hot water

115g (4oz) natural Greek-style yoghurt (5% fat)

115g (4oz) fat-free natural fromage frais

2-3 tbsp strawberry high fruit content spread/reduced sugar jam

175g (6oz) fresh strawberries, chopped

1tsp icing sugar, to dust

  1. Preheat oven to 200°C/ fan 180°C/ gas mark 6. Grease and line a 33cm x 23cm (13x9in) Swiss roll tin. Put eggs and caster sugar into a large heatproof bowl set over a pan of simmering water; whisk together for about 4 minutes or until mixture is pale and thick. Remove from heat; whisk for 1-2 minutes or until cool.
  2. Sift flour and cocoa powder over mixture; use a metal spoon to fold in gently with hot water until evenly mixed. Pour into prepared tin; gently level surface with back of a spoon.
  3. Bake in oven for 10-12 minutes or until firm. Tip cake over onto a sheet of baking paper; peel off lining paper. Trim edges of sponge with a sharp knife; roll up loosely with paper inside. Place seam-side down on a wire rack; leave to cool.
  4. Carefully unroll cake; discard paper. Mix together yogurt and fromage frais; fold in strawberry fruit spread. Spread mixture evenly over cake; scatter over strawberries. Roll up cake; dust with sifted icing sugar. Serve in slices.

Cook's tips

  • Fresh raspberries or sliced peaches can be substituted for the strawberries.
  • Half plain white flour and half plain wholemeal flour can be used instead of all white flour.

Nutritional information

Chocolate Strawberry Roulade