Raspberry Sponge Roll Cake

Separate the egg whites from the yolks. In a bowl, mix the yolks with honey. Beat the egg whites until stiff and fold into the yolk-honey mixture.

• 2 Eggs (~ 3.9 oz)
• 1 Tbsp Honey

Preheat the oven to 350 °F. Line a baking tray with parchment paper and grease with canola oil. Spread the batter evenly on the tray and bake for approx. 10 minutes until golden brown.

• ½ tsp Canola oil

Heat a frying pan over medium heat and add the frozen raspberries. Add the vanilla and honey and cook until the raspberries are defrosted.

• 1 cup Raspberries, frozen
• Vanilla extract
• ¾ tsp Honey

Finely chop the mint and mix with yogurt and raspberries until creamy.

• 4 leaves of Mint, fresh (~ 0.1 oz)
• ¾ cup Low fat greek yogurt

Remove the sponge dough out of the oven. Spread half of the yogurt evenly onto the dough, roll up from short end to short end and top with the remaining yogurt.

Enjoy your meal!