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What you’ll need

butter melted

1 tablespoons melted butter

eggs beaten

6 eggs, lightly beaten


⅓ cup The Healthy Baker Plain Flour

vanilla extract

1 teaspoon vanilla extract

caster sugar

½ cup caster sugar

desiccated coconut

⅓ cup flaked coconut

whipped cream

1 ¼ cups whipping cream, chilled


370g fresh raspberries

icing sugar

1 tablespoon icing sugar, to dust


Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 24cm x 34cm shallow tin with oil and line with baking paper.


Brush paper and sides of tin with melted butter and dust with a little flour.


Insert butterfly into mixing bowl. Heat bowl for 1min/50°C/speed 1.


Place egg whites in mixing bowl and beat for 9min/37°C/speed 3 with MC off or until soft peaks form. Set aside in a large bowl.


Remove butterfly, add egg yolks, flour, vanilla and sugar and mix 2min/speed 3 or until pale and thick.


Using a metal spoon, gently fold mixture together with the whisked egg whites.


Spread mixture into prepared tin and sprinkle with coconut. Bake for 15-20 minutes or until golden and firm to touch.


Remove from oven and stand in tin for 10 minutes.


Turn cake out coconut side down onto a clean tea towel with the coconut side down.


Gently peel the paper from the base of the cooked roulade and cool.


Insert butterfly. Place cream and extra sugar and vanilla into mixing bowl and beat 30sec/speed 4 or until soft peaks form. Take care not to overeat.


Spread cake evenly with cream and half the raspberries. Carefully roll up using the tea towel to help.


Place in fridge for 30 minutes before serving. Sift over icing sugar and cut into thick slices. Serve with reserved raspberries.