This high-protein berry roll cake is light, fluffy and filled with a silky cottage cheese and Greek yogurt cream, then scattered with freeze-dried raspberries. It tastes like a patisserie treat but packs real protein, much like our Strawberry Swiss Roll and our Date, Walnut and Chocolate Rolls (No-Bake). For more baking inspiration, browse Allrecipes.
Ingredients
- For the sponge:
- 300 g egg whites
- 30 g erythritol
- 20 g cornstarch
- 20 g oat flour
- For the filling:
- 180 g fat-free cottage cheese (as smooth as possible)
- 250 g Greek yogurt
- Sweetener to taste
- 10 g freeze-dried raspberries
Instructions
- Beat the egg whites to a fluffy foam, add the sweetener, and beat to stiff peaks.
- Fold in the cornstarch and oat flour with a spatula until uniform.
- Spread evenly in a rectangle on a silicone-mat-lined tray.
- Bake at 180°C (350°F) for 15 minutes until golden.
- Let the sponge cool, then flip it over.
- Whip the cottage cheese, Greek yogurt, and sweetener until smooth.
- Spread the cream over the sponge and sprinkle with raspberries.
- Roll up tightly and chill before slicing.
Tips
- Beat the egg whites to truly stiff peaks — the sponge has no leavening, so the air you whip in is what lifts it.
- Use the smoothest cottage cheese you can find, or blend it first, for a silky filling.
- Chill the roll for at least an hour before slicing — it cuts much more neatly when cold.
Nutrition
Nutrition (per 100 g): 90 kcal, protein 13 g, fat 1 g, carbs 7.5 g.