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Strawberry cheesecake roulade
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
French-inspired creamy cake featuring fresh strawberries.
Ingredients:
  • Olive oil, to grease
  • Plain flour, to dust
  • 3 eggs
  • 55g (1/4 cup) caster sugar
  • 1.10 gm vanilla extract
  • 50g (1/3 cup) plain flour, sifted
  • Icing sugar, to dust
  • 1 x 220g pkt extra light cream cheese
  • 40.00 gm caster sugar, extra
  • 1 x 170g ctn low-fat strawberry yoghurt
  • 125g strawberries, washed, hulled, finely chopped
  • 20.00 gm water
  • 4.50 gm gelatine powder
  • Strawberries, extra, washed, hulled, halved, to serve
  • 125g strawberries, washed, hulled
  • 5.00 gm caster sugar
Instructions:
  • Preheat the oven to 200°C. Grease a 25 x 30cm Swiss roll pan with oil, then line the base and two long sides with baking paper extending 2cm above the sides. Dust with flour.
  • Beat eggs, caster sugar, and vanilla with an electric beater until thick, pale, and a ribbon trail forms. Fold in flour with a metal spoon. Spoon into pan and bake for 8 minutes until a skewer comes out clean.
  • On a piece of non-stick baking paper, sprinkle icing sugar. Invert the cake onto the paper. Peel off the top layer of paper. Allow to cool.
  • In a bowl, cream together the cream cheese and extra caster sugar using an electric beater until smooth. Mix in the yogurt until well combined, then gently fold in the strawberries.
  • In a heatproof bowl, sprinkle gelatine over water. Set the bowl in a saucepan and pour enough boiling water to reach halfway up the sides of the bowl. Stir until gelatine dissolves. Mix into the yoghurt mixture until fully combined.
  • Spread the creamy yogurt blend evenly over the cake, leaving a 1cm border along one long side. Carefully roll the cake starting from the other long side, using the paper to help you create a tight roll. Wrap it in plastic wrap and chill in the fridge for at least 6 hours until set.
  • In a food processor, combine fresh strawberries and sugar and blend until velvety smooth to create the strawberry sauce.
  • Transfer the roulade to a serving platter and generously layer with extra fresh strawberries. Sprinkle with a delicate layer of icing sugar and generously drizzle with the sauce before serving.

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