8 Serves
117 Mins
Preheat your oven and line a baking sheet with parchment paper.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
28 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
331 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
2 g / 28 gSugar
15 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Using a hand mixer, whip the eggs and sugar in a large mixing bowl until the mixture is thick, pale, and tripled in volume.
Gently fold in the flour to maintain the aeration of the batter, then spread it evenly onto the prepared baking sheet.
Bake the sponge until golden and springy to the touch, then immediately invert onto a clean kitchen towel and roll it up while warm to set the shape.
Once cooled, unroll the sponge, spread with fresh raspberry filling, and roll it back up tightly.
Chill the roulé in the refrigerator before slicing and serving.
3
g50
g10
g
