Pink velvet roulade
- 3 medium eggs
- 80g caster sugar
- 1tsp Dr. Oetker Food Colour Gel in Pink
- 85g self-raising flour, sifted
- 2tsp vanilla extract
- 2tbsp icing sugar, plus extra for dusting
- 250g Fage Total 0% Fat Natural Greek Recipe Strained Yogurt
- 8 strawberries, chopped
- 75g raspberries
Preheat the oven to 200C/180C Fan/Gas 6. Grease 32cm x 23cm Swiss roll tin and line with baking paper.
In a large bowl, whisk together the eggs, sugar and food colouring for about 5mins until light and fluffy. Use a large metal spoon to fold in the flour until well combined. Stir through 1tsp vanilla extract.
Pour the batter into the prepared tin, level the top and bake on the middle shelf of the oven for 10-12mins until risen and spongy to the touch.
Lay a sheet of baking paper on a clean work surface and lightly sprinkle with icing sugar. Turn the sponge out onto the paper, removing the paper on the base of the sponge, then roll the new paper up inside the sponge to create a Swiss roll. Leave to cool fully.
Whisk together the yogurt, remaining vanilla extract and icing sugar until fluffy and well combined.
Unroll the sponge and spread over the sweetened yogurt, leaving a 1-2cm border around the edge. Use the paper to support the sponge when rolling it up, starting from one of the short ends. Chill for 15 mins, or up to 2hrs, then place on a serving platter, seam side down.
Top the roulade with the berries to serve.