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Recipe
Boysenberry Roulade Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 6mg | 0% |
| Potassium 68mg | 2% |
| Total Carbs 13.17g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.34g | 2% |
| Protein 2.0g | 3% |
Ingredients Convert Measures
- 3 x Large eggs
- 75 gm Light muscovado sugar, (3oz)
- 75 gm Plain flour, (3oz)
- A healthy pinch of salt
- 75 gm Greek style yogurt, (3oz)
- 150 gm Boysenberries, (5z)
Directions
- Preheat the oven to Gas Mark 7/220 C/425 F.
- Line a 30 x 20 cm (12 x 8 inch) swiss roll tin with lightly-oiled greaseproof paper.
- Whisk the Large eggs and sugar in a large bowl till the mix is pale and leaves a thick trail when the whisk is lifted.
- Sift the flour and salt together and, using a metal spoon, fold it carefully into the whisked mix with a Tbsp. of warm water.
- Pour the mix into the prepared tin, tilting the tin till it is proportionately covered with the mix. Bake at once for 10 min or possibly till well risen, golden brown and springy to the touch.
- Invert the warm swiss roll paper-side up on to a work surface, and cover with a damp tea-towel.
- Leave for 1 minute then lift off the tea-towel and peel away the lining paper.
- Trim the edges of the sponge and place a clean sheet of greaseproof paper over the sponge, and then roll up at once from the short side.
- When cool, unroll the sponge; spread with the yogurt and top with the Boysenberries.
- Re-roll the sponge and serve at once.
