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Low-fat carrot roll with sweet cardamom and yoghurt

15 - 20 minutes

Low-fat carrot roll with sweet cardamom and yoghurt

By TASTE

Difficulty Easy

Cooking Time 15 - 20 minutes

Ingredients

4 free-range eggs
110 g caster sugar
70 g cake flour
1 t cinnamon
1 t nutmeg
1 t allspice
1 large carrot, grated
2 t golden syrup

To make the filling

2 medium-sized carrots
1 cup milk
1 T clarified butter
100 g caster sugar or (½ cup) honey
½ t ground cardamom seeds
150 g fat-free Ayrshire yoghurt

Method

Preheat the oven to 180ºC.
Separate eggs then beat the yolks with caster sugar, until pale and thick.
In a separate bowl, sift cake four, cinnamon, nutmeg and allspice. Add the egg yolks and a large carrot, grated.
Beat the egg whites until soft peaks form. Gradually add golden syrup until the egg whites are stiff .
Fold the egg-white mixture into the carrot mixture. Carefully spoon the batter into a lined and greased 30 x 20 x 3cm-deep baking tray, then bake for 15 to 20 minutes, or until golden brown.
Remove from the oven then quickly turn out on baking paper sprinkled with caster sugar. Roll up like a Swiss roll and allow to cool.
To make the filling, coarsely grate 2 medium-sized carrots then place in a small saucepan. Add milk then simmer slowly, until the liquid has evaporated.
Add clarified butter and fry until the carrot mixture starts to brown. Add caster sugar or honey and finely ground cardamom seeds.
Allow to cool then add fat-free Ayrshire yoghurt.
Open the roll onto a flat surface then spread with the carrot filling.
Roll up carefully, dust with caster sugar and serve sliced.

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Low-fat carrot roll with sweet cardamom and yoghurt

Ingredients

Method