Light sponge roll with yogurt and raspberries, fresh and summery

Light sponge roll with yogurt and raspberries, fresh and summery

By 23/07/2014

When I think of summer I think of choirs of crickets happily serenading during hot summer nights. I think of huge pasta bowls in a freshly made tomato sauce and olive oil, plenty of wine and laughter.. a long ongoing party "una grande festa"!

This is the time of year when you get closer to nature, you wear lighter clothes and walk bare feet at the slightest opportunity. I just love laying on the grass, the powerful earthy smells of the lawn and the soil are overwhelming and the lighter summery and perfumed air gives you thatΒ  feeling of being carefree and alive. What a contrast to the darker, and colder winter months when we naturally become more withdrawn.

What we need right now is a chilled drink and a delicious fresh dessert.

And here you have one. A really light and fresh sponge roll with yogurt and fruit.

The filling of yogurt and raspberries makes it very refreshing and the crunchiness of the almond topping is the perfect combination for a dessert that speaks of summer.

  • Prep Time : 40 minutes
  • Cook Time : 20 minutes



Whisk the egg yolks with 4 tsbp of sugar until pale and creamy. Then whip the egg whites until firm with 1 tbsp of sugar and stir them gently into the egg yolks.

whisking eggs

Sift the flour and add it to the egg mixture. Add 1 tbsp of vanilla essence the finely crushed blanched almonds and stir well making a smooth mixture.

sifting flour

Pour it onto a baking tray on a sheet of baking paper and cook it in the oven at 180C for 20 minutes

in the tray

When it is cooked take it out of the oven and let it cool down for a couple of minutes. Then whilst the sponge is still warm roll it up, utilise the baking paper to assist with the rolling.Β  Spread the yogurt over it then lay the washed raspberries on top.

Swiss roll recipe with raspberries and yogurt

Roll it tight and wrap it well with the baking paper. Put it in the fridge for a couple of hours.

rolling up swiss roll

Toast the almond flakes in a pan for a few minutes. Remove the baking paper then spread some jam over the roll and sprinkle the almond flakes over it.

Slice and serve it!

Swiss roll recipe with raspberries and yogurt

Swiss roll recipe with raspberries and yogurt

I am sending this off to Emily over at A Mummy TooΒ  and to "Cook Blog Share" with Lucy over at SuperGolden Bakes.
This is also going to "Bake of the Week" hosted by Casa Costello.

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16 Responses to Light sponge roll with yogurt and raspberries, fresh and summery

  1. Angie (@angiesrecipess)

    This sponge roll looks fantastic, Alida. I haven’t bake one in a long while…next time I am going to add a coat of almond slices too.

  2. Dottie Sauchelli Balin

    Dear Alida, What a lovely refreshing dessert! I love jelly rolls, but I am intimidated with making one. Always afraid it will break and come apart. I have tried, but it just seems that I am always breaking it apart. But I will not give up! You have given me inspiration now. I am going to try tour recipe as it may be the sponge cake that I am making too soft. I love the almonds with the berries. Great flavor and texture. I love how your daughter is your helper, she will be a fabulous baker and cook with a mom who is awesome! Thanks for sharing dear friend…have a great day! Dottie πŸ™‚

    • Alida

      Dear Dottie,
      I know what you mean about the sponge breaking apart. Easily done. I find that it helps if you roll it up when it is still warm. Then you unroll it and put the filling on it.
      Let me know how it goes if you make it X

  3. Dottie Sauchelli Balin

    Thanks Alida, I will keep that tip with your recipe… I will let you know if I make it. Dottie πŸ™‚

  4. Linda

    Another wonderful dessert. Great combination of flavors to tempt anyone. xo

  5. gloria

    Absolutely delicious Alida!

  6. Choclette

    You’re so right, summer is the time for parties – outdoor parties. This would be a super gateau to serve – it looks so pretty and who doesn’t love raspberries?.

  7. Diana

    Yum and beautiful! I have a big long list of things I need to make from your site!!!

  8. Kate - Gluten Free Alchemist

    Looks so pretty Alida. I love the use of yoghurt as a filling with the raspberries. Sounds so light and fruity! Well done!

  9. Lucy -BakingQueen74

    Visiting you via Bake of the Week! This looks,delicious and I will definitely try it this summer. πŸ™‚

  10. Lucy Parissi

    This looks gorgeous and I wish I could have a slice right now! I love using yoghurt for fillings and in baking

    • Alida

      Thank you Lucy for hosting!

  11. Casa Costello

    Oh wow! This looks just what I need with a cuppa! Thanks so much for joining in with #Bakeoftheweek – Your recipe is the featured bake of the week – The roundup will be posted later on today xx

    • Alida

      Oh thank you Helen! Thanks so much for featuring me! :-))

  12. Pingback: Apple & Pineapple Eve's Pudding - Bake of the Week - Casa Costello

  13. Emily @amummytoo

    That is so pretty! Loving the flaked almonds – that really adds to the finished look. Thanks for linking up to #recipeoftheweek – sorry I’m a bit late over! Have Pinned this post and scheduled in a tweet. New linky just went live for this week πŸ™‚ x

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