Post by Trevor on Dec 20, 2011 8:57:04 GMT
Posted by Eileen (Bristol) on 20/12/2011, 6:44:03, in reply to "A roulade recipe?"
I made a chocolate roulade last night and am really pleased with the results. Here goes:-
Ingredients:
5oz (125g) caster sugar
2oz (50g) cocoa
6 large eggs, separated
Oil and line the base of a 29 x 18 cm (11.5 x 7 inch) shallow baking tray with non-stick baking paper.
Ensuring the mixing bowl and whisk is spotless, (otherwise the egg whites will not whisk up), whisk the whites until they form soft peaks. Place this mix into a separate bowl.
Clean mixing bowl and whisk, then whisk egg yolks until the mix begins to thicken, then add the caster sugar and whisk again until the mixture thickens and whisk leaves a trail.
Sieve the cocoa powder and fold this into the egg yolk mixture.
Lastly, fold the egg white mix into the mix.
Cook 160C for 20 to 25 mins.
Leave to cool completely in the tin. Then carefully turn out the cake onto non-stick greaseproof paper, roll up firmly and either leave it until you're ready to add the filling or freeze it for a later date.
You could use a cream kirsh filling and sprinkle icing sugar over the roulade or make a chocolate butter icing and add raspberry jam. Seasonable fruits also look pretty surrounding the roulade.
I made a chocolate roulade last night and am really pleased with the results. Here goes:-
Ingredients:
5oz (125g) caster sugar
2oz (50g) cocoa
6 large eggs, separated
Oil and line the base of a 29 x 18 cm (11.5 x 7 inch) shallow baking tray with non-stick baking paper.
Ensuring the mixing bowl and whisk is spotless, (otherwise the egg whites will not whisk up), whisk the whites until they form soft peaks. Place this mix into a separate bowl.
Clean mixing bowl and whisk, then whisk egg yolks until the mix begins to thicken, then add the caster sugar and whisk again until the mixture thickens and whisk leaves a trail.
Sieve the cocoa powder and fold this into the egg yolk mixture.
Lastly, fold the egg white mix into the mix.
Cook 160C for 20 to 25 mins.
Leave to cool completely in the tin. Then carefully turn out the cake onto non-stick greaseproof paper, roll up firmly and either leave it until you're ready to add the filling or freeze it for a later date.
You could use a cream kirsh filling and sprinkle icing sugar over the roulade or make a chocolate butter icing and add raspberry jam. Seasonable fruits also look pretty surrounding the roulade.