Raspberry Roulade

We'd like to thank Emma McCartney for kindly sending us the image of her delicious looking Raspberry Roulade for this recipe feature.

We felt absolutely certain our readers would want to try this for themselves, so, read on for the recipe on how!

Ingredients:

1 x Tub of Quark
4 x Eggs
5 x Table spoons Powdered Sweetener
1 x Tea spoon of Baking Powder
1 x Tea spoon of Vanilla Essence
Fruit of your choice (raspberries shown)
Baking tray
Baking Paper/Liner

Method:

1. Preheat the oven to 180 degrees (FAN), Gas MK 6
2. Seperate the egg white from the yolks into 2 bowls.
3. Whisk the yolks with half a tub of quark, baking powder, vanilla essence and 4 tblsp sweetener.
4. In a seperate bowl, whisk the egg whites untill stiff.
5. Then whisk half the egg whites to the egg yolk mixture, then fold the rest in.
6. Pour into a lined baking tray and bake in the oven for 15-20 mins at 180 degrees.
7. Leave to cool then spread the rest of the quark (mixed with the other tblsp of sweetener) over the sponge.
8. Scatter the fruit over the sponge and quark and roll up like a Swiss roll.

Optional - Sprinkle more sweetener over the top if needed.