Striped Raspberry Roulade
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
Calories:
1614
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,614 cal. | (77 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 155 g | (103 %) | ||
| Sugar added | 63 g | (252 %) | ||
| Roughage | 15.3 g | (51 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 7.3 μg | (37 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 52.9 μg | (118 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,518 mg | (38 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 49.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 843 mg | |||
| Complete sugar | 85 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 eggs
- 0.333 cup sugar (plus extra for sprinkling)
- ¾ cup all-purpose flour
- 1 Tbsp hot water
- ½ oz cocoa powder
- 1 Tbsp milk
- 1 ½ cups cream (48% fat)
- 2 Tbsps powdered sugar (plus extra for dusting)
- 1 ¾ cups Raspberries
Preparation steps
1.
Heat the oven to 200°C (180° fan) 450°F gas 6. Grease a 23cm x 33cm|9" x 13" Swiss roll tin and line the base with non-stick baking paper.
2.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy.
3.
Put half the mixture into another bowl. Sift 45g|1/2 cup flour into one and very gently fold in with half the hot water.
4.
Sift the remaining flour and the cocoa powder into the other bowl and gently fold in with the remaining hot water and the milk.
5.
Spoon the two mixtures into 2 separate piping bags.
6.
Snip the end off the piping bags so they pipe a 1cm|1/2" trail. With the short side of the baking tin facing you pipe alternate stripes on the diagonal until the whole tin is covered.
7.
Bake for 7–8 minutes until springy to the touch.
8.
Remove from the oven and turn out on to a sheet of non-stick baking paper sprinkled with sugar. Carefully peel off the baking paper and cover with a slightly damp tea towel for 5 minutes to cool. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
9.
Whisk the cream and icing sugar until thick. Stir in the raspberries.
10.
Unroll the sponge and spread with the raspberry cream, then roll up again. Dust with icing sugar just before serving.
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