- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- 6 eggs, separated
- 100 g caster sugar
- 35 g cocoa powder, sieved
- 35 g self-raising flour, sieved
- 300 ml whipping cream
- icing sugar, for dusting
Tips and Suggestions
Cook the roulade on the 3rd set of runners in the Roasting Oven for 8-10 minutes or until the cake springs back when gently pressed in the centre.
1. Line a Swiss roll tin with baking parchment or Bake-O-Glide. Set the oven to 200°C/gas 6.
2. Whisk the egg yolks with 40g of the sugar for about 5 minutes, until they are thick and pale. Set aside.
3. Whisk the egg whites together until they reach the soft peak stage then add the remaining sugar, a tablespoon at a time, beating until stiff and glossy.
4. Gently fold the egg yolk mixture into the egg whites and then fold in the sieved cocoa and flour. Spoon the cake mix into the tin and bake for 8-10 minutes, until soft and springy.
5. While the cake is baking, lay a clean tea towel over a wire rack and then lay a piece of greaseproof paper over the towel. When the cake is done, remove from the oven, immediately invert it onto the towel and peel off the parchment or Bake-O-Glide. Cool the cake completely.
6. When the cake is ready, whip the cream to soft peaks and spread over the cake base. With the short end of the cake facing you, roll it carefully into a roulade. Wrap in the clean towel and secure the top using clothes pegs or a bulldog clip to hold its shape. Place in the refrigerator.
7. Dust with icing sugar to serve.
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