Syn-free raspberry roulade
Chef:
MummyPages Kitchen
Prep:
15 mins
Cook:
15 mins
A fruity dessert as light as a feather!
250g quark
4 eggs, separated
1 tsp baking powder
1 tsp + 1 tsp vanilla extract
3 tbsp + 1 tbsp sweetener
250g raspberry
Mint leaves, to decorate
Heat the oven to 180°C.
Whisk half the quark with the egg yolks, then add the baking powder, 3 tbsp sweetener and 1 tsp vanilla extract.
Whisk egg whites until they form soft peaks, then gently fold them into the yolk mixture.
Line a rectangular Swiss roll tray with baking paper and spray with plenty of Frylight. Carefully pour the mixture in the tray.
Bake for 10 minutes or until golden brown. Remove from the oven and allow to cool for 5 minutes. Peel off the baking paper from the cake and allow to cool fully.
Meanwhile, mix the remaining quark, sweetener and vanilla extract. Spread this cream on the biscuit and scatter some raspberries, saving a few for the top.
Gently roll up the cake into a roulade and top with the remaining raspberries and mint leaves to decorate.
Serves
12
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Fruit, Eggs
Recipe Type
Cakes & Baking, Dessert, Healthy, Low Calorie
Special Info
Gluten free, Nut free
Level of Difficulty
Medium
If you follow the Slimming World plan, this cake is 1 syn in total so we’ll consider that a slice is negligible.
