Yoghurt, ricotta and fresh fruit make the perfect centre for this cake roll. Serve for high tea or to top off a dinner party



3 medium

caster sugar

½ cup(s)

white self-raising flour

¾ cup(s)

reduced-fat ricotta cheese

1 cup(s)

Nestle Soleil Yoghurt, Vanilla

150 g, (2x150g tubs)

fresh strawberries

250 g, hulled 

icing sugar

2 tsp


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 25cm x 30cm Swiss roll tin with oil. Line tray with baking paper, allowing it to hang over the 2 long sides. 
  2. Using electric beaters, beat eggs and caster sugar in a small bowl for 3–4 minutes or until thick and creamy. Sift flour 3 times onto baking paper (see tip). Gently fold flour into egg mixture. Spread mixture evenly into tin. Bake for 8–10 minutes or until it springs back when lightly touched.
  3. Meanwhile, place a piece of baking paper slightly larger than the tin on a flat surface. Turn cooked sponge immediately onto paper and peel off the lining paper. Trim crusty sides of sponge. Using the paper as a guide, roll sponge from 1 short side. Place onto a wire rack to cool.
  4. Using electric beaters, beat ricotta and NESTLÉ SOLEIL DIET Vanilla Flavoured Yoghurt until almost smooth. Chop half the strawberries. Unroll sponge and spread with yoghurt mixture, leaving a 3cm border at both short ends. Sprinkle with chopped strawberries. Using the paper as a guide, re-roll sponge to enclose filling. Place roulade on a serving plate and dust with icing sugar. Serve with remaining strawberries.


TIP: After sifting the flour onto baking paper, carefully pick up both long sides and use the paper to funnel the flour into the egg mixture.

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