Photo of Spiced satsuma roulade by WW

Spiced satsuma roulade

Points® value
Total Time
47 min
35 min
12 min
Lighter than a traditional fruit pudding but still packed with seasonal spices, this delicate sponge might just become your family’s new favourite.


Egg, whole, raw

3 medium, raw

Caster Sugar

85 g

Plain White Flour

85 g

Baking powder

1 teaspoon(s), level

Ground Cinnamon

2 teaspoon(s), level


600 g

Granulated sugar

6 teaspoon(s)

Ground Cinnamon

1 teaspoon(s), level

0% fat natural Greek yogurt

500 g


50 g

Icing Sugar

1 teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a 30 x 24cm Swiss roll tin with baking paper. Using a electric whisk, beat the eggs and sugar together in a large bowl until thick and fluffy – when you lift the whisk, the mixture should hold its shape. Gently fold in the flour, baking powder and cinnamon, being careful not to over mix.
  2. Spoon the mixture into the prepared tin and level the top. Bake for 12 minutes, until the cake is golden and springy to the touch. Lay out a rectangle of baking paper on a work surface, the same size as the cake, and sprinkle over 1 tsp golden caster sugar. Remove the cake from the oven and turn it upside down onto the prepared baking paper. Lift off the tin and peel away the upper layer of baking paper. While warm, roll the sponge, using the under layer of baking paper to ease it into a scroll. Leave to cool completely.
  3. Meanwhile, to make the filling and decoration, squeeze the juice from half of the satsumas into a pan. Add the sugar and cinnamon stick and put over a low heat for 2 minutes until the sugar has dissolved. Increase the heat and bring to a boil. Reduce the heat and simmer until the mixture forms a sticky syrup. Segment the remaining satsumas, discarding the pith. Add the segments to the syrup and cook for 3 minutes. Set aside to cool. Discard the cinnamon stick.
  4. Unroll the cooled roulade and spread with the yogurt. Roughly chop ⅔ of the satsumas and scatter over the yogurt. Roll the sponge again, using the baking paper to help you create a tight roll.
  5. Transfer to a serving plate, join-side down. Decorate the top of the roulade with the remaining satsuma and the pomegranate seeds. Dust with the icing sugar just before serving.