I made this on sunday, with the first British strawberries that I have seen this year. The rolling didn’t work out too well. But I thought to myself, ‘well I will post it as it tastes good’. Then just before I post it I read Chele’s latest blog about this month’s We Should Cocoa Challenge. This month’s challenge is not an ingredient, but a technique and you guessed it – the making and rolling of a roulade/ swiss roll. Oh well, maybe more practice is needed before I can submit an entry into this month’s challenge.
Last time I made this roulade it rolled much better. But last time I had run over to my parent’s house to borrow her swiss roll tin, which measures 29cm x 18cm and has shallow sides. On Sunday I used my Aga half-sized roasting dish which measure 27cm x 16cm and so this resulted in a slightly thicker and slightly shorter cake. This made it more difficult to roll, so I think getting the right sized tin is definitely the way to go if you want to enter any challenges. If you just want a tasty cake then live a little on the edge and use a tin that is approximately the right size.
The recipe for the cake element is based on Delia’s Squidgy Chocolate Log from her Complete Cookery Course.
For the cake:
150g caster sugar
50g cocoa powder
Line a swiss roll (shallow) tin that measures 29cm x 18cm with greaseproof paper or silicone sheet.
Separate the eggs. Whisk the yolks until they start to thicken. Add the sugar and whisk until a little thicker. Sift over the cocoa powder and fold in.
In a separate and scrupulously clean bowl, whisk the egg whites until they form soft peaks. Add one third of the egg whites and fold in carefully and then add the rest of the egg whites in two further batches. Folding carefully to retain as much air as possible. Pour the mixture carefully into the prepare tin and bake in a preheated oven at 180°c, gas mark 4 or the centre of the Baking Oven of the Aga for about 20 minutes until it is springy to the touch.
Leave in the tin to cool.
For the filling:
3 tablespoons of strawberry jam
300ml double cream
about 8 strawberries
1 tbsp cocoa powder
Place a sheet of greaseproof paper, slightly larger than the cake, onto the worktop and dust with cocoa. Softly whip the cream. Turn the cake out of the tin onto the greaseproof paper. Spread the jam evenly over the surface and then spread the cream on top. Halve the strawberries and dot them on top of the cream. Using the greaseproof paper roll the cake gently into a roll. If it cracks, it will still taste good. Serve with extra double cream poured over.