Reveal a delicate chocolate sponge filled with fresh cream, just by popping open the fridge.
Ingredients
- Melted butter, to grease
- 6 eggs, separated
- 100g (1/2 cup) caster sugar
- 30g (1/4 cup) NESTLÉ BAKERS' CHOICE Cocoa
- 2 tablespoons plain flour
- 100g 70% cocoa dark chocolate, melted, cooled
- 2 tablespoons milk
- 300ml ctn thickened cream
- Cocoa powder, to dust
Cointreau strawberries
- 500g strawberries, washed, hulled, halved
- 60ml (1/4 cup) Cointreau liqueur
- 2 tablespoons caster sugar
Method
- Step 1To make the Cointreau strawberries, combine strawberry, Cointreau and sugar in a bowl. Set aside for 3 hours to macerate.
- Step 2Meanwhile, preheat oven to 180°C. Brush a 30 x 24cm Swiss roll pan with melted butter. Line the base and 2 short sides with non-stick baking paper, allowing sides to overhang by about 5cm.
- Step 3Use an electric beater to beat egg yolks and sugar in a large bowl until thick and pale. Sift over the cocoa powder and flour. Add chocolate and milk. Stir until combined.
- Step 4Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Fold one-quarter of the egg white into the chocolate mixture. Fold in the remaining egg white until just combined.
- Step 5Pour the mixture into the lined pan and smooth the surface. Bake for 10-12 minutes or until the cake is firm and springs back when lightly tapped. Carefully turn the cake onto a sheet of non-stick baking paper. Set aside for 3-5 minutes to cool. Trim 2cm from 1 short side. Starting from the short side closest to you, and using the paper as a guide, gently roll up the cake. Set aside for 5 minutes to cool. Gently unroll the cake.
- Step 6Use an electric beater to beat the cream in a bowl until firm peaks form. Spread over the cake, leaving a 4cm border at the short side furthest from you. Using the paper as a guide, roll up the cake. Dust with cocoa powder. Serve with the Cointreau strawberries.
- High fibre
- High protein
- Low sodium
- Vegetarian
Nutrition
2200 kj
Energy
30g
Fat Total
17g
Saturated Fat
3g
Fibre
12g
Protein
271mg
Cholesterol
127.94mg
Sodium
40g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tips: To freeze the roulade, after rolling up the cake with the cream filling, wrap it in 2 layers of plastic wrap and 1 layer of foil. Freeze, then thaw overnight in the fridge.
- Author: Gemma Luongo
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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