Serves8 Prepare25 Cooks7-9 mins



  • 1 tsp sunflower oil

  • 3 medium free range eggs

  • 60g caster sugar

  • 70g plain flour

  • 3 tbsp cocoa powder

For the raspberry filling

  • 30g Cadbury Mini Eggs
  • 175g extra light soft cheese
  • 100g low fat raspberry yoghurt
  • 100g fresh raspberries
  • 1 tbsp icing sugar for dusting

You'll also need a 28 x 18cm Swiss roll tin

1. Preheat the oven to 220*/200*c fan/gas mark 7. Lightly brush a 28 x 18cm Swiss roll tin with haf the oil. Line it with baking parchment and brush it with the remaining oil.

2. Using an electric hand mixer or food mixer, whisk together the eggs and sugar for about 5 mins until you have a very light and pale mixture.

3. Sift the flour and cocoa powder into the mixture and fold them in gently with a metal spoon in a figure on eight movement, until everything is thoroughly mixed together in a uniform colour. 

4. Pour the mixture into the lined tin and spread it out gently with a pallete knife to cover the whole area evenly.

5. Bake the cake in the preheated oven for 7-9 mins until it is risen and springs back when you press it lightly with a finger. Remove it by turning the tin upside down over a large sheet of baking parchment. Peel away the lining paper and trim the edges of the cake with a sharp knife. Cover it with a damp tea towel and set aside to cool

6. To make the filling put the Cadbury Mini Eggs into a sealable plastic bag and smash them into small and medium pieces with a rolling pin.

7. In a bowl, mix together the soft cheese and yoghurt. Stir in the raspberries and crushed Cadbury Mini Eggs. Spread the micture over the cold cake and then roll it up from one short end.

8. Place the roulade on a serving plate with the join underneathand dust lightly with icing sugar. Cut into slices to serve. Store in a sealed container in the fridge for up to 24 hours.

Per serving:

174 kcals

6.5g fat  

2.8g sat fat  

12g sugar 

0.3g salt


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