a recipe for success Chocolate & Raspberry Roulade A rich chocolate swiss roll generously filled with whipped cream and raspberries.
INGREDIENTS 6 medium or large eggs 150g / 5oz caster sugar 25g / 1oz self raising flour 50g / 2oz cocoa powder 300ml double cream 1 tbsp caster sugar A little icing sugar 375g punnet fresh raspberries
Pre heat oven to 180c/160c fan/gas mark 4. Lightly grease swiss roll tin with oil and line with baking parchment. Place eggs and caster sugar into a bowl, using an electric whisk, beat until mixture is light and frothy and the whisk leaves a trail. Sift the flour and cocoa powder gradually into the mixture, lightly folding in at the same time, (crucial not to over mix at this stage). Turn the mixture into the prepared tin and give it a gentle shake, making sure it spreads evenly into the corners. Bake for approximately 10 minutes, or until the sponge shrinks from the edges of the tin. Leave to cool in the tin. Place a piece of baking parchment a little larger than the tin onto a work surface and dust with icing sugar. Turn the sponge out onto the parchment paper and peel off the paper from the bottom of the sponge. Whisk the double creamwith the caster sugar until the whisk leaves a trail. Trim the edges of the sponge with a sharp knife, make a score mark 2.5cm (1”) in from one longer edge, being careful not to cut right through, to make it easier to roll. Spread whipped cream over the sponge, then place the raspberries on the cream. Pulling the paper up, roll the cake firmly from the end with the score mark, and roll over onto an oblong plate or tray to serve. Freezes well so can be made in advance.