Yogurt Roll

Monserrat Martinez
This Yogurt Roll recipe is for making a delicious rolled cake filled with cold yogurt; first, bake the cake, then fill it with yogurt and let it cool in the refrigerator until the roll is firm.
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Ingredients
12
Servings
  • 1/2 cups flour
  • 1/4 cups cocoa powder
  • 1 teaspoon baking powder
  • 4 eggs
  • 1/3 cups granulated sugar
  • 1 teaspoon vanilla essence
  • 2 cups yogurt, frozen
  • icing sugar, for sprinkling
Preparation
1h
0 mins
Medium
  • Preheat the oven to 200ºC.
  • Spray the baking sheet with vegetable oil cooking spray.
  • Line it with wax paper and spray again.
  • Sift together flour, cocoa, and baking powder.
  • In a small bowl, beat the eggs, granulated sugar, and vanilla until they turn pale, about 5 minutes.
  • Cover with the cocoa mixture; spread the batter in the prepared pan.
  • Bake for 5 to 7 minutes or until touching the center, it returns to its original shape.
  • Invert the cake onto a clean towel and remove the wax paper.
  • Roll the cake using the towel, towards the shortest end.
  • Allow to cool completely on a wire rack.
  • Unroll the cake; spread the frozen yogurt.
  • Roll the cake back up.
  • Cover and freeze until firm.
  • Sprinkle the surface with powdered sugar, if desired.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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