Ingredients
- Olive oil spray, to grease
- 2/3 cup (100g) self-raising flour
- 2 tablespoons cocoa powder
- 3 eggs
- 1/2 cup (120g) caster sugar
- 250g low fat fresh ricotta
- 2 tablespoons icing sugar
- 2 teaspoons finely grated orange rind
- 2 tablespoons fresh orange juice
- Cocoa powder, to dust
Method
- Step 1Preheat oven to 200°C. Spray a Swiss roll pan (30 x 25cm) with olive oil spray. Line with non-stick baking paper, extending edges over the two long sides.
- Step 2Sift the flour and cocoa together. Use an electric beater to beat the eggs for about 3 minutes until thick and pale. Gradually add the sugar, beating well after each addition for 2 minutes.
- Step 3Sift the flour mixture onto the egg mixture. Use a large metal spoon to fold in carefully. Spoon evenly into pan. Bake for 7 minutes.
- Step 4Meanwhile, lay out a sheet of non-stick baking paper. Turn the sponge out onto the paper, and immediately roll up from a short side. Set aside to cool.
- Step 5Use an electric beater to beat the ricotta, icing sugar, orange rind and juice until smooth. Unroll the sponge and spread with the ricotta mixture. Re-roll and dust with cocoa. Cut into slices to serve.
- High carb
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
790 kj
Energy
4g
Fat Total
2g
Saturated Fat
1g
Fibre
8g
Protein
97mg
Cholesterol
190.58mg
Sodium
19g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Fresh Living
0