Berry Roulade

Berry Roulade





Total Time


1kg of any of your favourite EasiYo berry flavours.

4 eggs, separated

½ cup caster sugar

⅔ cup self-rising flour

2-3 Tbsp raspberry jam

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  1. First, strain the yogurt the night before making your roulade. Line a sieve with a clean fabric cloth or muslin and place on top of a bowl. Pour in yogurt and leave to strain in the fridge overnight.
  2. Preheat oven to 180°C and line a 30×20 cm tin with baking paper.
  3. In a large bowl, whisk egg white until glossy and stiff peaks form.
  4. In another bowl, whisk together the egg yolks with sugar until combined well. Sift in the flour and mix before carefully folding through the egg whites, taking care not to deflate the eggs.
  5. Pour the mixture into the prepared tin and smooth out in an even layer. Tap the sides of the tin to release any air bubbles, then bake mixture for 10-15 minutes, or until golden brown.
  6. Remove the sponge from the oven. Place a sheet of baking paper over the tin, followed by a tea towel, then a chopping board. Flip the tin and peel away the baking paper the sponge was baked on. Using the tea towel, tightly roll the sponge from the short edge and set aside to cool.
  7. Once cooled, unroll sponge and spread with jam and then the strained yogurt. Re-roll tightly and refrigerate for 1 hour.
  8. Slice and serve with extra yogurt and top with berries of your choice.

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