3. Summer Fruit Swiss Roll

Just because it´s got fruit in it doesn´t make it a healthy cake recipe, right? And how can Swiss Roll possibly be healthy, with all the cream and fat in it? Well, this recipe uses a fat-free sponge, and mixes the cream with Greek yoghurt. Sadly, it doesn´t keep well, so you´ll have to share it!


• 3 large eggs

• 115 g (4 oz) caster sugar

• 115 g (4 oz) plain flour

• 1 tbsp tepid water

Summer fruit filling

• 150 ml (5 fl oz) whipping cream

• 1 tsp pure vanilla extract

• 75 g (2½ oz) Greek-style yogurt

• 125 g (4½ oz) small strawberries, sliced

• 1 ripe peach or nectarine, chopped

To decorate

• 2-3 Tbsp Icing Sugar, Sifted

• a few slices of strawberry and peach or nectarine


• Preheat the oven to 200ºc (400ºf, gas mark 6). Grease a 33 × 23 cm (13 × 9 in) swiss roll tin and line with baking parchment.

• Put the eggs and sugar in a large bowl and beat with an electric mixer until the mixture is very thick and pale, and leaves a trail on the surface when the beaters are lifted out. (if using a hand whisk or rotary beater, set the bowl over a pan of almost boiling water, making sure the water is not touching the base of the bowl.)

• Sift half the flour over the whisked mixture and gently fold it in with a large metal spoon.

Sift over the remaining flour and fold in together with the tepid water.

• Pour the mixture into the prepared tin and give it a gentle shake so that the mixture spreads evenly into the corners. Bake for 10-12 minutes or until the sponge is well risen and pale golden, and springs back when pressed gently with your finger.

• Turn out onto a sheet of baking parchment slightly larger than the sponge. Peel off the lining paper. Trim the crusty edges of the sponge with a sharp knife and make a score mark 2.5 cm (1 in) from one of the shorter edges (this will make the sponge easier to roll up).

• Roll up loosely from the short side, with the paper inside, and place seam side down on a wire rack to cool.

• When the sponge is cold, carefully unroll it and remove the paper. Whip the cream with the vanilla extract until it forms soft peaks, then fol1/2 in the yogurt. Spread this mixture over the sponge, leaving a 1 cm (1/2 in) border all round. Scatter the fruit over the cream. Carefully roll up the sponge and place seam side down on a serving plate.

• Lay 2 cm strips of kitchen paper or grease-proof paper diagonally, at an equal distance apart, over the roulade, then dust with the icing sugar. Carefully remove the paper, to leave a striped effect. Decorate with the extra fruit. Keep the roll in the fridge until ready to serve. This classic fatless sponge does not keep well and is best eaten within a day of making.

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