- Pina Colada Sponge Roulade.jpg (24.02 KiB) Viewed 457 times
Preparation Time: 15 minutes
Cooking time: 10 minutes
Serves: 8
No nutritional information available.
Ingredients
- ½ tbsp Stevia leaf granules
- 3 eggs, whisked
- 15g (½oz) Stevia leaf granules
- 85g (3oz) self raising white flour
- 150ml (5fl oz) double cream, soft whipped
- 225g (8oz) pineapple chunks
- 50g (2oz) 0% sugar jam (optional)
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line a 20cm x 30xm (8in x 12in) swiss roll tin.
2. Place a large sheet of greaseproof paper on the work surface and lightly dust with ½ tbsp of Stevia.
3. In a large bowl add the eggs and Stevia, whip until pale and fluffy. They should leave a trail when lifted from the bowl.
4. Into the bowl, sift in a ⅓ of the flour, fold into the whipped eggs, and then repeat until all the flour has been folded in.
5. Gently pour the mixture into the prepared tin.
6. Bake in the preheated oven for 8 - 10 minutes, the cake should be light and springy to touch.
7. When cooked, turn out the sponge onto a large sheet of greaseproof paper, peel away the lining paper. Trim the edges, make an indent 10mm on the shortest side of the cake, carefully roll up the cake. Set aside for 10 minutes while it cools down.
8. Mix together ¾ whipped cream and ¾ of the pineapple pieces. Tenderly unroll the cooled sponge, spread the top of the cake with sugar free jam, blob over the pineapple cream mix and gently spread to the edges.
9. Roll the sponge up carefully and transfer to a serving plate with the long edge underneath the roulade.
10. Fill a small pipping bag fitted with a star nozzle with the remaining whipped cream, pipe 5 - 6 stars along the top and decorate with the remaining pineapple pieces.
11. For easier slicing, cover and chill for 30 minutes, but can be served immediately.
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