8
Serves
Preparation time: 20 minutes
Baking time: 10 minutes
This light, almost fat-free sponge cake, rolled up around a crushed raspberry and passion fruit filling, makes a very delicious dessert. It’s ideal for late summer, when red ripe raspberries are at their sweetest.
FILLING
23/4 cups (340 grams) raspberries, plus extra to serve
1/4 cup confectioners’ sugar, sifted
4 passion fruit, halved
Sprigs of fresh mint, to garnish
CAKE
3 large eggs
1/2 cup sugar
3/4 cup all-purpose flour
1 tablespoon tepid water
1. Put half of the raspberries into a bowl with the confectioners’ sugar and crush lightly with a fork. Scoop out the passion fruit pulp and stir into the raspberries.
2. Preheat the oven to 400°F (200°C). Grease a 9 x 13-inch (23 x 33-centimeter) baking pan with sides and line the bottom with parchment paper.
3. To make the cake: Put the eggs and sugar in a large bowl and beat with an electric mixer until very thick and pale, and the mixture leaves a trail on the surface when the beaters are lifted out.
4. Sift half of the flour over the mixture and gently fold it in with a large metal spoon. Sift over the remaining flour and fold in together with the tepid water.
5. Pour the mixture into the prepared pan and shake gently to fill the corners. Bake for 10 to 12 minutes, or until the sponge is golden and springs back when pressed gently.
6. Turn out onto a sheet of parchment paper that is slightly larger than the sponge. Peel off the lining paper. Trim the crusty edges of the sponge.
7. Spread the crushed raspberry mixture over the hot sponge, leaving a 1/2-inch (1-centimeter) border. Scatter the reserved raspberries over the sponge. Carefully roll up the cake from one of the short edges and place, seam side down, on a serving plate. Garnish with a few extra raspberries and the mint sprigs. Serve warm or cold, cut into slices.
Per serving: 171 calories, 5 g protein, 31 g carbohydrates, 4 g fiber, 3 g total fat, 1 g saturated fat, 32 mg sodium.
Ingredient Note: Berries are bursting with vitamin C, and are rich in dietary fiber. They are also an excellent source of immune-enhancing antioxidants.