3 medium size eggs
3/8 cup (75 g) dark brown soft sugar
1/2 cup (75 g) plain wholemeal flour
3 tbsp carob powder, sifted
1 tbsp caster sugar (superfine granulated)
227 g carton curd cheese
2 tbsp clear honey
125 g raspberries, crushed
3/8 cup (75 g) dark brown soft sugar
1/2 cup (75 g) plain wholemeal flour
3 tbsp carob powder, sifted
1 tbsp caster sugar (superfine granulated)
227 g carton curd cheese
2 tbsp clear honey
125 g raspberries, crushed
method
1. Grease and line a 30 x 20 cm Swiss roll tin, then grease the paper.
2. Whisk the eggs and sugar together for 10 minutes or until thick and mousse- like using an electric whisk.
3. Carefully fold in the flour and carob powder with a metal spoon, then fold into the prepared tin.
4. Bake in a preheated oven, 200°C, 400°F, Gas Mark 6 for 8-10 minutes until the sponge springs back when pressed in the centre.
5. Wring out a clean tea towel in hot water, lay it on a work surface, place a sheet of greaseproof paper on top and sprinkle with the caster sugar.
6. Turn the sponge out onto the paper, carefully peel off the lining paper and trim off the crisp edges on the long sides.
7. Roll up the sponge with the sugared paper inside, remove the cloth, then place on a wire rack with the join underneath, to cool.
8. Mix the curd cheese with the honey and raspberries.
9. Unroll the sponge and remove the paper. Spread with the filling and roll up again. Cut into slices to serve.
2. Whisk the eggs and sugar together for 10 minutes or until thick and mousse- like using an electric whisk.
3. Carefully fold in the flour and carob powder with a metal spoon, then fold into the prepared tin.
4. Bake in a preheated oven, 200°C, 400°F, Gas Mark 6 for 8-10 minutes until the sponge springs back when pressed in the centre.
5. Wring out a clean tea towel in hot water, lay it on a work surface, place a sheet of greaseproof paper on top and sprinkle with the caster sugar.
6. Turn the sponge out onto the paper, carefully peel off the lining paper and trim off the crisp edges on the long sides.
7. Roll up the sponge with the sugared paper inside, remove the cloth, then place on a wire rack with the join underneath, to cool.
8. Mix the curd cheese with the honey and raspberries.
9. Unroll the sponge and remove the paper. Spread with the filling and roll up again. Cut into slices to serve.
serving amount
serves: 6 - 8
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