Shape-friendly sponge cake with raspberries

You don't need magic skills to make a delicious and healthy roulade - it's been proven in practice. I'm sure it's a must for all sweet lovers who are always on the lookout for more shape-friendly alternatives.

Ingredients:

For the biscuit:

• 3 eggs;
• 80 g rice flour;
• 1 tsp baking powder;
• 1 egg yolk, 1 egg white, 1 cup of flour Flavour Drops From BalticVitamins.

For the cream:

• 200 g cream cheese;
• Flavour Drops from BalticVitamins;
• 2 bananas;
• ~250 g raspberries.

Preparation:

1. Preheat the oven to 200 degrees.
2. Prepare the sponge cake batter: In separate bowls, separate the egg whites from the yolks. Whisk the egg whites in separate bowls until they are airy. Add the sweetener to the egg yolks and whisk for ~4 minutes. Gently fold the egg yolks into the egg whites - just don't over mix! Then add all the dry ingredients and fold them in.
3. Line a baking tray with baking paper and pour the batter on top, but then flatten it into a rectangle. Put it in the oven for 10-12 min. When the sponge cake is ready, roll it immediately with all the baking paper and leave it to cool.
4. Make the cream: put 1 banana in a bowl and mash it, add the sweetener and the cream cheese. Cut the other banana into rounds.
5. When the sponge has cooled, roll it open and cover with the cream. Layer raspberries and banana on top; when done, roll up and refrigerate for at least 4h.

The roulette is served sliced.

Taste good!