Light Sponge Roulade Food

MANGO & PASSION FRUIT ROULADE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
• Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.

LIGHT SPONGE ROULADE

Steps:

• For Sponge Cake:
• Preheat oven to 375 degrees F.
• Coat a 10 x 15-inch jellyroll pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment with cooking spray. In a small bowl, combine flour, baking powder and salt.
• In small bowl, beat egg whites with cream of tartar with an electric mixer on high speed until firm peaks form; set aside. In large bowl using electric mixer, beat egg substitute until thick and creamy, about 1 minute; lower speed.
• Gradually add sugar, beating constantly, until mixture is very thick, about 2 minutes. Stir in 1/3 cup water and vanilla. Add flour mixture, stirring until combined. Fold in beaten egg whites. Spread batter evenly in prepared pan.
• Bake 12 to 13 minutes, or until cake just begins to pull away from the sides of the pan and springs back when lightly pressed.
• Loosen cake around edges with a knife. While still hot, turn cake out onto a clean kitchen towel that has been dusted with powdered sugar. With the short side facing you, gently roll the cake, using the towel as aid. Let cake cool completely, seam side down.
• For the Chocolate Filling:
• Meanwhile, prepare the pudding according to the package's instructions.
• When the cake has cooled, unroll cake carefully. Spread with chocolate pudding and re-roll. Place on serving platter seam side down and chill until ready to serve. Dust with additional powdered sugar if needed.

BASIC SPONGE ROLL FOR ROULADES

Steps:

• Preheat the oven to 400 degrees.
• Select a jellyroll pan measuring about 10 by 15 inches. Cut a rectangle of heavy-duty aluminum foil to fit inside the pan with an overlapping margin of about one inch all around. Place the foil inside the pan, shiny side up. Carefully fold the overlapping edges of foil around the pan to keep it firmly in place. Put the one teaspoon of butter in the pan and place the pan in the oven until butter melts. Brush this melted butter over the foil-lined bottom.
• Melt the remaining one-quarter cup of butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until thickened and smooth. Simmer, stirring, about one minute.
• Put the egg yolks in a small mixing bowl and beat well. Add a little of the hot sauce to the yolks, beating constantly. Off the heat, add this mixture to the sauce, stirring constantly. Add the salt to the egg whites and beat until they are stiff. Fold them into the sauce.
• Pour the batter into the pan and smooth over the top. Bake 15 to 18 minutes or until the cake rebounds to the touch and is golden brown on top. If the cake splits on top, don't worry. It will seal itself once it cools. After cooling, turn the cake out onto a clean dish towel. Carefully remove and discard the foil. The cake is now ready to be spread with a filling and folded.