18 recipes+ SEPTEMBER 2017
You can have your cake and eat it with our divine reduced-fat desserts
Take it down
Chocolate Roulade
SERVES 6 PREP 20 minutes + cooling
COOK 10 minutes COST $2.45 a serve3 eggs, separated
½ cup caster sugar, plus
2 tablespoons extra
1 cup self-raising flour
1 tablespoon cocoa
2 tablespoons low-fat milk, warmed
2 tablespoons low-joule raspberry jam
½ cup thickened cream, whipped,
plus extra (optional), to serve
125g fresh or frozen raspberries, thawed1 Preheat oven to 200ºC/180ºC fan-forced.
Lightly grease and line a 30cm x 25cm
Swiss roll pan with baking paper.2 Using an electric mixer, beat egg whites
in a clean, dry bowl until soft peaks form.
Gradually add sugar, beating well aftereach addition, until sugar dissolves and
mixture is thick and glossy, and firm
peaks form. Beat in yolks.3 Add sifted flour and sifted cocoa to egg
mixture, along with the milk; fold until
just combined. Pour mixture into
prepared pan; level surface. Bake for
10 minutes or until cake springs back
when lightly touched. Place a piece of
baking paper on top of a clean tea towel.
Scatter with extra caster sugar. Turn cake
out onto paper. Trim edges and quickly
roll up with paper, then wrap in tea towel.
Cool. Unroll. Spread with jam, whipped
cream and half of the raspberries. Re-roll.4 Serve roulade with the remaining
raspberries and a little extra whipped
cream (if using).+ SMALL BITES Rethink portion
sizes – keep portions small.
+ SWAP IT Use low-fat dairy
products where possible. Try sponge
biscuits instead of plain wheat biscuits,
and use a drop of honey to sweeten
instead of processed sugar.
+ ADD IT Serve sweets with low-GI
fruit, such as berries.HEALTHY
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