- 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
- 500g strawberries, washed, hulled, halved
- 60ml (1/4 cup) Cointreau liqueur
- 2 tablespoons caster sugar
- 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
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