http://www.lakeland.co.uk/L?content=noticeboard/recipes/roulade.htm
Always popular, this roulade freezes very well. Raspberries and chocolate are good together, so add some raspberries to the cream filling if you wish. For a special occasion, scatter masses of fresh raspberries around the roulade on the serving platter - it looks stunning! Serves 6-8. Can be filled with cream (no fruits) and frozen up to two weeks ahead, or made the day before serving.
Ingredients:
For the roulade :
175g (6oz) plain chocolate, broken into pieces
175g (6oz) caster sugar
6 eggs, separated
30ml (2 level tablespoons) cocoa, sieved
For the filling:
300ml (10 fl oz) double cream
Icing sugar
Method:
1. Pre-heat the oven to 180°C/ 350°F/Gas 4. Lightly grease a 15" x 11" (38cm x 28cm) Baking Tray and line with non-stick baking parchment, pushing it into the corners.
2. Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly.
3. Measure the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy. Add the cooled chocolate and stir until evenly blended.
4. Whisk the egg whites in a large mixing bowl until stiff, but not dry. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and fold in the remaining egg whites, then the cocoa. Turn into the prepared tray and gently level the surface. Bake in the pre-heated oven for about 20 minutes until firm to the touch.
5. Remove from the oven, place a sheet of non-stick paper on top of the roulade, then put a damp tea towel on top of the paper. Set aside until cold.
6. Whip the cream until it just holds its shape. Dust a large piece of non-stick baking parchment with icing sugar, turn the roulade out onto it and peel off the lining paper. Spread with the whipped cream and roll up like a Swiss roll, starting with one of the short edges. Roll tightly to start with and use the paper to help. Don’t worry if it cracks - that is quite normal and part of its charm!
http://www.goodtoknow.co.uk/recipes/130838/Chocolate-roulade
Ingredients:
200g (7oz) plain chocolate, broken into pieces
150g (5oz) caster sugar
5 medium eggs, separated
2tbsp icing sugar
100g (4oz) white chocolate, broken into pieces
284ml (10fl oz) carton double cream
White chocolate curls and fresh blackberries, for decoration
Method:
- Melt the plain chocolate in a bowl over a pan of simmering water. Whisk the sugar and egg yolks in a bowl for 3 to 4 mins until very thick. Fold in the chocolate.
- In a separate bowl, whisk the egg whites until stiff. Beat 2tbsp egg whites into the plain chocolate mixture, then fold in remainder.
- Pour the mixture into a 33 x 23cm (13 x 9in) Swiss roll tin lined with baking parchment. Bake at 180°C (350°F, gas mark 4) for 15 to 20 mins until risen and just firm to the touch.
- Sift the icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp tea towel. Leave to cool.
- Melt the white chocolate in a pan over simmering water. Cool for 5 mins. Whip the cream until peaking, then fold in the melted chocolate.
- Remove the tea towel from the roulade. Spread the sponge with white chocolate cream. Using the greaseproof paper as a guide, roll up the roulade from one short end.
- Decorate with chocolate curls and blackberries.
Chocolate Raspberry Roulade
Source: New England Culinary Institutehttp://www.thatsmyhome.com/chocolate/chocolate-roll.htm
Ingredients:
8 eggs (separated)
1 C. sugar
2 T. butter
1/2 C. bittersweet chocolate
vanilla extract
butter
whipping cream
sugar
red raspberries
Method:
1. Gently crack the egg on a flat surface and break the egg into two pieces. Pull pieces apart, keeping the yolk in one half, allowing the whites to fall into a bowl. Transfer yolk to other egg-half to allow the rest of the whites to fall into the bowl. Place yolk in a separate bowl. Add 1 cup of sugar to the bowl with the egg yolks. Whisk until mixture is light and fluffy and has a ribbony consistency. About 3-4 minutes.
2. Chop the chocolate into smaller pieces. Place the butter and chopped chocolate into a sauce pan and melt over low heat. Stir frequently with a wooden spoon.
3. While the chocolate is melting beat the egg whites until soft peaks. Stop mixing and add 1/2 cup of sugar. Continue mixing until stiff peaks. Combine the melted chocolate with the egg yolk mixture. Add a few drops of vanilla extract. Mix until well combined.
4. Stir 1/4 of beaten egg whites into the chocolate mixture Gently fold in remaining egg whites until completely mixed. Generously brush the bottom and sides of a cookie pan with melted butter.
5. Carefully pour the cake mixture into 14 x 10 inch rimmed baking sheet. Make sure mix is evenly distributed. Bake cake for 15 minutes in a 350 degree oven.
6. While cake is baking prepare the whipped cream. Add very cold cream to a chilled mixing bowl. Whip the cream to soft peaks. Stop whipping and add a small amount of sugar. Continue whipping until stiff peaks. Remove the cake from the oven. Let cake cool for 10 minutes in pan on rack. Turn out of pan on waxed paper lined rack. Let cool completely.
For Individual Roulades:
Cut cake with serrated knife lengthwise into three equal strips of just over 3-inched each. Cut each strip widthwise into three pieces of about 4-1/2 inches each. Spread each piece with whipped cream. leaving 1/2 inch border all the way around. Sprinkle with raspberries. Roll up gently. Clean edges if any cream comes out. Refrigerate until ready to serve.
For one large roulade:
Spread cake with cream, leaving 1/2 inch border all the way around. Sprinkle with raspberries. Starting at short (10 inch) end, roll up gently. Refrigerate until ready to serve. Cut into 1-inch widths.
http://anncoo.blogspot.com/
Ingredients:
Prepare 2 pcs - 12 x 12" lined square tray.
Tiger Skin Sponge:
6 Egg yolks
1 Egg white
45g Self Raising Flour
50g Caster sugar or Icing sugar
1/2 tsp SP (cake stabilizer)
1/4 tsp Egg yellow coloring
1/2 tsp Vanilla extract
20g Melted butter
Method:
Use high speed to whisk eggs, sugar, vanilla extract, egg
yellow coloring and SP till pale and fluffy.
Then use hand whisk to mix in self raising flour and lastly
pour in melted butter.
Pour batter into prepared tray and put at the center rack of
the oven , bake at preheated oven at 200C for 10-12 mins.
Remove sponge cake from tray immediately after baked and
leave to cool.
Chocolate Sponge:
3 Egg yolks
2 Egg whites
75g Sugar
50g All purpose flour (Plain flour) - sifted
12g Corn flour
1/2 tsp Baking powder
1 tsp SP (cake stabilizer)
1 tbsp Ice water
30g Melted butter
1/2 tsp Vanilla extract
2 tsp Chocolate paste
Method:
Use high speed to whisk eggs, sugar, vanilla extract and SP
till pale and fluffy.
Lower speed, add in flour ingredients and ice water follow
by chocolate paste, mix well.
Lastly add in melted butter.
Pour batter into prepared tray and put at the center rack of
the oven, bake at preheated oven 200C for 10-12 mins.
Remove sponge cake immediately after baked and leave to
cool, then use your fingers to tear away the sponge cake skin.
Due to the chocolate sponge is too soft to handle, cut the
sponge cake into half.
Ganache Cream filling (prepare this before the sponge cake)
125g Semi sweet chocolate
20g Butter
90g Whipping cream
Method:
Chop semi sweet chocolate into smaller pieces and put it in
a bowl together with the butter.
Boil whipping cream at medium heat and pour on the chocolate
pieces. Use hand whisk to stir till chocolate melted and smooth, leave to cool.
Put ganache cream in fridge for few mins till semi set, stir well and spread
on sponge cake. Assemble:
Place the tiger skin sponge (skin facing down) with a large baking sheet below.
Spread ganache cream evenly on it and place the two half chocolate sponge on top vertically side by side. Spread another layer of ganache cream on it ~not too thick~ then roll it up and wrap with the baking sheet.
Put the roll in the fridge for the ganache cream to set for about an hour.
Dip your knife in hot water and quickly dry it off before each cut.
Kitchen note: Can use butter cream or jam to substitute the chocolate ganache cream as you like
Chocolate and Raspberry Roulade
http://www.goodtoknow.co.uk/recipes/137337/Chocolate-and-raspberry-roulade
Ingredients:
200g (7oz) plain chocolate, broken into pieces
150g (5oz) caster sugar
5 medium eggs, separated
100g (4oz) white chocolate, broken into pieces
284ml carton double cream
2tbsp icing sugar, to dust
White chocolate curls and fresh raspberries to decorate
Method:
1. Preheat oven to Gas 4/180°C/350°F. Line a 33 x 23cm (13 x 9in) swiss-roll tin with baking parchment. Melt the plain chocolate in a bowl over a pan of simmering water. Whisk sugar and egg yolks in a bowl for 3-4 mins until very thick. Fold in chocolate. In a separate bowl whisk egg whites until stiff.
2. Beat 2tbsp of egg whites into the chocolate mixture then fold in remainder. Pour mixture into tin. Bake for 15-20 mins until risen and just firm to the touch. Sift icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp teatowel. Leave to cool.
3. Melt white chocolate in a pan over simmering water. Cool for 5 mins. Whip cream until peaking then fold in the melted chocolate. Remove the baking parchment from roulade. Spread over chocolate cream. Using the paper as a guide, roll up roulade from one short end. Decorate with chocolate curls and raspberries.
Chocolate and Cherry Roulade
http://www.goodtoknow.co.uk/recipes/130798/Chocolate-and-cherry-roulade
Ingredients:
5 egg whites
Pinch of salt
Pinch of cream of tartar
55g (2¼ oz) caster sugar, plus extra for sprinkling
1tsp vanilla extract
60g (2½ oz) soft brown sugar
50g (2oz) plain flour
3tbsp cocoa powder
2tbsp cherry conserve
200g (14oz) pot fromage frais
400g (14oz) dark cherries, stoned
Method:
1. Beat the egg whites and salt in a large bowl until foamy. Add the cream of tartar and continue to stir until soft peaks form. As you whisk, add the sugar, 1tbsp at a time, and the vanilla extract, to create a glossy meringue.
2. Sprinkle with the brown sugar and sift the flour and cocoa powder on top, then fold together.
3. Pour the mixture into a 33 x 23cm (13 x 9in) Swiss roll tin lined with baking parchment. Level off the surface and bake in the oven at 180°C (350°F, gas mark 4) for 10 to 15 mins, or until set. Allow to cool for 3 to 4 mins.
4. Turn out on to a sheet of baking parchment lightly sprinkled with sugar. Spread the sponge with the cherry conserve, followed by the fromage frais and most of the cherries.
5. Roll up from one of the short ends and put on a plate. Sprinkle with cocoa powder, then cut into slices and serve with the rest of the cherries.
http://www.goodtoknow.co.uk/recipes/289827/Black-Forest-roulade
For the roulade:
6 large eggs, separated
175g (6oz) caster sugar
200g (7oz) plain chocolate, melted
2-3 tbsp Kirsch
Icing sugar, for dredging
For the decorations
60-90g (2-3oz) modelling chocolate
For the filling:
284ml carton double cream
340g jar black cherry conserve
3-4 tbsp Kirsch
33 x 23cm (13 x 9in) Swiss roll tin, lined with baking parchment
Holly-shape leaf cutter
Method:
1. Set the oven to gas mark 4 or 180°C.
2. To make the roulade, whisk together the egg yolks and sugar, until the mixture leaves a trail when the whisk is lifted out from mixture. Fold chocolate into the egg-yolk mixture. In a separate bowl, whisk the egg whites until stiff. Fold egg whites into the egg-yolk mixture, then turn out into the Swiss roll tin. Use a palette knife to spread the mixture out to the edges, taking care not to knock out too much of the air. Bake in the centre of the oven for 20-25 mins, until the mixture has set. Remove from oven and turn the roulade out on to a board that has a sheet of baking parchment on it. Leave the lining paper on the roulade sponge and then cover with a damp, clean tea-towel and leave to cool for at least 4 hrs, or overnight.
3. To make the holly-leaf decorations, knead the modelling chocolate to soften it and then roll it out thinly and use the cutter to cut out leaf shapes. Use the back of a small knife to mark veining on leaves, then twist each leaf slightly and leave them to set. Roll balls of chocolate for berries.
4. To make the filling, whisk the cream until it starts to form soft peaks and fold half the jar of cherry conserve into it. Stir in the Kirsch.
5. Remove the tea towel and lining paper from the roulade sponge and brush the Kirsch over the surface. Spread the remaining conserve over roulade, then spread over the cream. Use the base sheet of baking parchment to help roll the roulade up. Transfer roulade to a serving dish, dredge it with icing sugar and arrange the chocolate holly leaves and berries on top. Keep roulade chilled until serving. It can be made a day in advance up until being dredged with icing sugar, and kept in the fridge overnight (not suitable for freezing). Decorate just before serving.
(Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe)
http://www.goodtoknow.co.uk/recipes/294201/Chocolate-log
Ingredients:
For the cake:
4 medium eggs
175g (6oz) caster sugar
1 tbsp glycerine
75g (2½ oz) plain flour
25g (¾ oz) cocoa
For the buttercream:
6 medium egg whites
350g (12oz) caster sugar
500g (1lb) unsalted butter, at room temperature
Few drops of vanilla extract
200g bar dark chocolate, melted
28 x 38cm (11 x 15in) Swiss-roll tin, lined with baking parchment
Small disposable piping bag
Holly leaves and/or robin, for decoration
Method:
1. Set the oven to a fairly hot gas mark 6 or 200°C. To make the sponge, whisk together the eggs and caster sugar, preferably using a table-top food mixer, until the mixture is light and frothy and a trail is left when the whisk is lifted out of the bowl. Fold in the glycerine, and then sift the flour and cocoa over the surface and carefully fold them into the mixture, taking care not to knock out too much of the air. Pour the mixture into the Swiss-roll tin and level the surface.
2. Bake the sponge in the centre of the oven for 12-15 mins, until it is just firm to the touch in the centre. Remove the tin from the oven and turn it out onto a sheet of baking parchment. Roll up from the narrow end, with the lining paper still on the cake, and rolling the fresh sheet of paper around the cake, but don't roll it too tightly. Leave the cake to cool completely.
4. To make the buttercream, place the egg whites and caster sugar in a bowl and place over a pan of simmering water. Stir until the sugar dissolves, taking care not to get the mixture too hot.
5. Whisk the egg white and sugar mixture until it's cold and it forms stiff peaks, then gradually whisk in the butter. Keep whisking until the buttercream is smooth, then beat in the vanilla extract.
6. Divide the buttercream into two, and stir the chocolate into one half of the mixture. Unroll the cake and remove the lining paper. Spread most of the vanilla buttercream over the cake and roll it up.
7. Cut a short length diagonally off the cake. Place the longer piece on a serving plate, and then place the smaller cut off piece against it to look like a branch. Spread the reserved vanilla buttercream over all three ends of the log.
8. Put a small amount of the chocolate buttercream into the piping bag and cut off the end of the bag to give a small hole. Pipe a spiral over each end of the log, then use the point of a fine knife or a skewer to draw lines out from the centre to the edges, to give the cut wood effect to the ends of the log.
9. Use a pallete knife to spread the remaining chocolate buttercream over the log, then draw a fork though the icing in lines to look like the bark. Place a sprig of holly and or a robin decoration on top of the log. If using real holly, wrap a small piece of foil around the cut end of the step, to prevent any sap contaminating the cake. (Note it's not suitable for freezing).
http://www.goodtoknow.co.uk/recipes/135787/Chocolate-log
Ingredients:
For the log:
6 large eggs, separated
150g (5oz) caster sugar
60g (2oz) cocoa powder
For the filling:
284ml carton whipping cream
200g bar plain chocolate, chopped
Few drops of vanilla extract
Icing sugar and cocoa, for dusting
18 x 28cm (7 x 11in) Swiss-roll tin, lined with baking parchment
Method:
- To make the log, Whisk the egg yolks with the caster sugar until the mixture is very light and frothy, and leaves a trail when the whisk is lifted out of it. Fold in the cocoa powder.
- Whisk the egg whites until they are stiff, then fold them into the chocolate mixture.
- Pour the mixture into the lined Swiss-roll tin and spread evenly out to the edges, taking care not to knock out too much of the air.
- Bake the cake in the centre of a preheated oven at 180°C (350ºF, gas mark 4) for 20-25 mins, or until the cake springs back when lightly touched in the centre.
- Remove the cake from the oven and turn it out on to a sheet of baking parchment, dusted with icing sugar. Leave the lining paper on the cake, and cover the whole thing with a clean, damp tea towel. Leave the cake to cool completely.
- To make the filling, bring the cream to the boil and then pour it over the chocolate. Stir until the chocolate melts. Add vanilla extract to taste. Leave the mixture to cool, then chill it in the fridge.
- Whisk the chilled filling until it's light and fluffy.
- Remove the lining paper from the cake and trim the edges. Spread the filling over the cake and then roll it up with the help of the baking parchment. Dust the top of the cake with icing sugar and cocoa, then transfer it to a serving plate.
Christmas Chocolate Log
http://www.goodtoknow.co.uk/recipes/130336/Christmas-chocolate-log
Ingredients:
For the log:
6 large eggs, separated
150g (5oz) caster sugar
60g (2oz) cocoa powder
For the filling:
284ml carton whipping cream
200g (8oz) bar plain chocolate, chopped
Few drops of vanilla extract
Icing sugar and cocoa, for dusting
18 x 28cm (7 x 11in) Swiss-roll tin, lined with baking parchment
Method:
For the log:
6 large eggs, separated
150g (5oz) caster sugar
60g (2oz) cocoa powder
For the filling:
284ml carton whipping cream
200g (8oz) bar plain chocolate, chopped
Few drops of vanilla extract
Icing sugar and cocoa, for dusting
18 x 28cm (7 x 11in) Swiss-roll tin, lined with baking parchment
Method:
- To make the log, whisk the egg yolks with the caster sugar until the mixture is very light and frothy, and leaves a trail when the whisk is lifted out of it. Fold in the cocoa powder.
- Whisk the egg whites until they are stiff, then fold them into the chocolate mixture.
- Pour the mixture into the lined Swiss roll tin and spread evenly out to the edges, taking care not to knock out too much of the air.
- Bake the cake in the centre of a preheated oven at 180°C (350ºF, gas mark 4) for 20-25 mins, or until the cake springs back when lightly touched in the centre.
- Remove the cake from the oven and turn it out on to a sheet of baking parchment, dusted with icing sugar. Leave the lining paper on the cake, and cover the whole thing with a clean, damp tea towel. Leave the cake to cool completely.
- To make the filling, bring the cream to the boil and then pour it over the chocolate. Stir until the chocolate melts. Add vanilla extract to taste. Leave the mixture to cool, then chill it in the refrigerator.
- Whisk the chilled filling until it's light and fluffy.
- Remove the lining paper from the cake and trim the edges. Spread the filling over the cake and then roll it up with the help of the baking parchment. Dust the top of the cake with icing sugar and cocoa, then transfer it to a serving plate.
Cranberry Chocolate Log
http://www.goodtoknow.co.uk/recipes/148495/Cranberry-chocolate-log
Ingredients:
For the Roulade:
4 large eggs, separated
225g (8oz) Billington's Unrefined Golden Caster sugar, plus extra for dusting
50g (2oz) cocoa, sieved
For the filling:
284ml carton double cream, softly whipped
200g (7oz) cranberries
50g (2oz) Billington's Unrefined Golden Caster sugar
Method:
- Preheat the oven to 180°C / fan 160°C / gas 4. Grease and line a 27cm x 18 cm / 11 x 7in swiss roll tin with baking parchment.
- Whisk the egg whites in a bowl until they are stiff. Whisk the egg yolks and Golden Caster sugar in another large bowl until the mixture is pale and mousse-like.
- Use a large metal spoon to carefully fold in the cocoa. Then fold a quarter of the whites into the chocolate mixture to lighten it. Fold in the remainder.
- Tip the mixture into the prepared tin, spreading right into the corners. Bake for 15 minutes until just firm to the touch. Remove from the oven and cover with a damp clean tea towel. Leave to cool for at least 30 mins.
- Put the cranberries, Golden Caster sugar and 3tbsp of water into a bowl. Microwave on High for 4 minutes until the cranberries have popped and softened. Cool. (Alternatively, heat in a pan for a few minutes).
- Take a large sheet of baking parchment and sprinkle it generously with Golden Caster sugar. Upturn the roulade onto this and carefully peel off the lining paper.
- Spread the cream to within 1cm / 1/2 inch of the edges. Spoon on the cranberries.
- Roll up the log, starting at the short end, lifting the paper to help. Carefully lift onto the serving plate. Chill until needed.
http://www.goodtoknow.co.uk/recipes/151707/Chocolate-chestnut-log
Ingredients:
150g (5oz) Belgian dark chocolate
4 large eggs, separated
125g (2 1/2oz) caster sugar, plus extra for dusting
1tbsp cocoa powder, plus extra for dusting
6tbsp chestnut purée
2tbsp icing sugar, plus extra for dusting
284ml (10 floz) whipping cream
Method:
- Preheat the oven to 180°C/355°F/gas 4. Grease and line a 30 x 22cm swiss roll tin with parchment paper, so that the paper stands 4cm above the tin edge.
- Melt chocolate in a heatproof bowl over hot water. Set aside to cool. Whisk the egg yolks and caster sugar in a bowl until pale and thick. Stir in chocolate.
- In a separate bowl, whisk the egg whites until stiff. Fold into the chocolate mixture with the cocoa, pour into tin and bake for 20 mins, until springy to touch.
- Dust a large sheet of greaseproof paper with caster sugar and turn the roulade out on to it. Peel away the paper, cover with a damp tea towel and leave roulade to cool.
- To make the filling, mix the chestnut purée with the icing sugar and spread over the roulade. Whip the cream to soft peaks and spread it over the purée. Roll up the roulade from one of the short ends. Dust with the icing sugar and cocoa powder before serving.
Chocolate and Clementine Roulade
http://www.goodtoknow.co.uk/recipes/151577/Chocolate-and-clementine-roulade
5 large eggs
150g (5oz) caster sugar, plus extra for dusting
284ml (10floz) carton double cream
2 clementines, peeled and segmented
Method:
- Preheat the oven to 180°C/355°F/gas 4. Grease a 26cm by 35cm swiss roll tin and line with baking parchment.
- Put the chocolate in a bowl with 125ml (4floz) cold water. Stand over a pan of simmering water, making sure that the base of the bowl doesn't touch the water, and stir until melted. Set aside.
- Separate the eggs. Put the yolks in a bowl with the caster sugar and whisk with an electric mixer until light and mousse-like. Whisk in the chocolate. Wash and dry the beaters thoroughly - the egg whites won't whisk properly with water or grease on them. Whisk the whites until they form soft peaks. Fold the whites into the chocolate mix and turn into the tin.
- Bake for 25 mins, then remove from the oven and leave to cool for 15-20 mins. Cover with clingfilm and leave for at least 2 hours standing in the tin on a wire rack. Meanwhile whip the cream.
- Remove the cling film and lightly dust a sheet of baking paper with caster sugar. Turn the roulade out onto the paper. Remove the lining paper and trim the edges of the roulade. Spread with cream and scatter with clementines. Roll up from the long side, wrapping it in the paper as you go. Refrigerate until ready to serve. Store in a plastic box if freezing.
Mary Berry's Manhattan Roulade
http://www.goodtoknow.co.uk/recipes/274191/Mary-Berry-s-Manhattan-roulade
Ingredients:
6 eggs, separated
215g / 7½oz caster sugar
120g / 4oz self-raising flour
45g / 1½oz cocoa powder, plus extra for sifting
White and dark chocolate curls, to decorate
215g / 7½oz caster sugar
120g / 4oz self-raising flour
45g / 1½oz cocoa powder, plus extra for sifting
White and dark chocolate curls, to decorate
For the white chocolate butter cream:
3tbsp milk
60g / 2oz white chocolate, chopped
4tbsp coffee liqueur
120g / 4oz icing sugar, sifted
175g / 6oz butter, softened
Method:
This recipe is taken from Mary Berry's Desserts, available at Amazon.
175g (6 oz) caster sugar
6 eggs, separated
30 ml (2 level tbsp) cocoa, sieved
300ml (10 fl oz) double cream
Icing sugar
3tbsp milk
60g / 2oz white chocolate, chopped
4tbsp coffee liqueur
120g / 4oz icing sugar, sifted
175g / 6oz butter, softened
Method:
- Grease two 33 x 23cm (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment.
- In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75g/2½oz sugar, beating completely until the sugar completely dissolves and the whites stand in stiff peaks.
- Preheat the oven to 190°C (375°F/gas mark 5). In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-coloured. Add the flour and 45g/1½oz cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time.
- Spoon the mixture into tins, spreading evenly. Bake for 8-10 mins or until the tops of the cakes spring back when lightly touched with your finger.
- Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels.
- Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely.
- Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3tbsp of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat.
- Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30 mins, stirring occasionally.
- Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 mins or until light and fluffy, scraping the bowl often with a rubber spatula.
- Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula.
- Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll.
This recipe is taken from Mary Berry's Desserts, available at Amazon.
Mary Berry's Ultimate Chocolate Roulade
http://www.goodtoknow.co.uk/recipes/278920/Mary-Berry-s-ultimate-chocolate-roulade
Ingredients:
175g (6 oz) plain chocolate, broken into pieces175g (6 oz) caster sugar
6 eggs, separated
30 ml (2 level tbsp) cocoa, sieved
300ml (10 fl oz) double cream
Icing sugar
Method:
Choc-Anoffee Roulade
- Lightly grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with non-stick baking parchment, pushing it into the corners. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly.
- Measure the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy. Add the cooled chocolate and stir until evenly blended.
- Whisk the egg whites in a large mixing bowl until stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites, then the cocoa. Turn into the prepared tin and gently level the surface. Bake in the pre-heated oven for about 20 minutes until firm to the touch.
- Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake. Place a clean damp tea towel on top of the rack, and leave for several hours or overnight in a cool place, don't worry it will sink slightly. (If the tea towel dries out, simply re-dampen it).
- Whip the cream until it just holds its shape. Dust a large piece of non-stick baking parchment with icing sugar. Turn the roulade out on to the paper and peel off the lining paper. Spread with the whipped cream and roll up like a Swiss roll, starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks - that's quite normal and part of its charm!
http://www.goodtoknow.co.uk/recipes/469678/Choc-anoffee-roulade
Ingredients:
Ingredients:
For the Roulade:
30g caster sugar, plus extra for dusting
70g light muscovado sugar
3 medium organic free-range eggs
40g plain flour, sifted
15g cocoa powder, sifted
1⁄2tsp baking powder
65g ground almonds
For the filling:
200ml double cream
1⁄2tsp vanilla extract
50g milk chocolate, chopped
225g dulce de leche (or toffee sauce)
2-3 ripe bananas, sliced
Method:
30g caster sugar, plus extra for dusting
70g light muscovado sugar
3 medium organic free-range eggs
40g plain flour, sifted
15g cocoa powder, sifted
1⁄2tsp baking powder
65g ground almonds
For the filling:
200ml double cream
1⁄2tsp vanilla extract
50g milk chocolate, chopped
225g dulce de leche (or toffee sauce)
2-3 ripe bananas, sliced
Method:
- Heat oven to Mark 5/190°C. Line a 33x23cm Swiss-roll tin with baking paper, lightly butter then sprinkle with caster sugar and shake out excess.
- Using an electric whisk, beat the sugars and eggs until pale and thick - the mixture should leave a ribbon-like trail when the whisk is lifted out. Fold in the flour, cocoa, baking powder and almonds. Pour into tin and bake for 12 mins, until springy.
- Remove from the oven and cool in tin for 5 mins. Roll up the cake, leaving the paper on, and leave until totally cold.
- Whip the cream and vanilla until stiff, then add the chocolate. Carefully unroll the cake and spread with dulce de leche and bananas, then top with cream. Roll back up, removing the paper as you go. Put on a serving plate and sprinkle with cocoa powder.
Ingredients:
Forthe roulade:
5 large eggs, separated
1/8tsp lemon juice
150g (5oz) caster sugar
60g (2oz) cocoa, sifted
15g (½oz) cornflour
Icing sugar, for dusting
For the filling:
300ml carton double cream
2 level tbsp caster sugar
2tbsp brandy
Method:
- Set the oven to 200°C or gas mark 6.
- To make the roulade: Whisk the egg whites with the lemon juice until stiff. Whisk egg yolks and caster sugar until thick and creamy, add double-sifted cocoa and cornflour. Beat in one-third of the whisked egg whites into the cocoa mixture, then fold in the remaining whites.
- Bake the roulade in the centre of the oven for 7½ - 8 mins. When cool, turn out on to greaseproof paper dusted with icing sugar.
- To make the filling: Whisk the double cream until it
- forms soft peaks, then whisk in the sugar, and add the brandy.
- Spread this mixture evenly over sponge, and roll up. Once rolled, wrap in foil and refrigerate for at least 24 hours.
- To serve, trim each end and dust with icing sugar. (Not suitable for freezing)
http://www.grouprecipes.com/19609/raspberry-sponge-cake-roulade.html
Ingredients
Sponge Cake:
1/3 cup (33 grams) sifted cake flour
3 tablespoons (25 grams) cornstarch (corn flour)
4 large eggs
1 large egg yolk
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Raspberry Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/2 cup (120 ml) lightly sweetened raspberry purée (recipe follows)
Raspberry Puree:
1 - 12 ounce bags (340 grams) of frozen raspberries (unsweetened)
1/4 cup (50 grams) granulated white sugar, or to taste
1/2 teaspoon of freshly squeezed lemon juice (optional)
Garnish:
Fresh Raspberries
Method:
Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven.
Butter, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy). Set aside.
While eggs are still cold separate two of the eggs,
placing the yolks in one large mixing bowl and the whites in another bowl.
To the two yolks, add the additional yolk, and the two remaining eggs.
Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch. Set aside.
Once the eggs are at room temperature, place the egg yolks, along with 1/2 cup (100 grams) of granulated white sugar, in your electric mixer, fitted with the paddle attachment.
Beat on high speed for five minutes, or until thick, pale yellow, and fluffy.
(When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy.
Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon (13 grams) granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
Bake for about 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Meanwhile for the Raspberry Puree: Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/4 cup (50 grams) of white sugar (add more if needed). The puree can be stored in the refrigerator for a week or frozen for up to a year.
Cream Cheese Cake Roulade
http://www.recipecenter.com/recipe.aspx?Code=1514422
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A bit of Cake Roulade History. A Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or butter cream, rolled up, and served in circular slices.
The origins of the term "Swiss" roll are unclear and the cake originated in Central Europe and not Switzerland. It is a traditional German, Hungarian and probably Austrian type of cake. The shape of the Swiss roll has inspired usage of the term as a descriptive term in other fields, such as in optics.
Hong Kong . The origin of this pastry is likely from the U.K., since Hong Kong was a British colony from the 19th to late 20th century. The cake is never packaged, as it is sold fresh daily in the Chinese bakeries. Overall, this cake has been sold next to other Chinese pastries well before the popularising of western-style bakeries such as Maxim. There are several popular variations.
The first is the Egg Roll version (Chinese: 瑞士卷 or 瑞士蛋糕). The roll is made of a standard recipe, and a whipped cream filling is standard.
The second is the Chocolate Egg Roll version (Chinese: 朱古力瑞士卷). The roll is made of egg in combination with chocolate flavouring. It also has a whipped cream filling.
Some bakeries offer their own variations, such as layers of egg and chocolate swirl. Other variations include strawberry, coffee and orange fillings. Another flavor popular in Hong Kong is the mango flavour, which has a mango flavoured roll with a whipped cream filling.
India. Swiss rolls are called Jam Rolls. Tiny village Kanjirapally in the south Indian state of Kerala is the best known place for Jam Rolls. A special type of swiss roll with pineapple jelly filling was developed by Kunju's cake shop started in in 1931. They use only organic raw materials and rolls are baked in wood-fired traditional oven.
Indonesia. Swiss Roll Cake is called Bolu Gulung. Most bakeries sell Swiss Rolls daily, and they are filled with butter cream, cheese or fruit jam. It is also very common for the Swiss Rolls to be sold by the slice, but some shops sell by both slice and roll.
Japan. Japan has green tea powder versions, such as matcha. It is also referred to as roll cake.
Malaysia. Varieties produced in Malaysia include coconut (kaya), pandan, blueberry, strawberry, and vanilla
Sweden. Swiss roll is called rulltårta (roll-cake). It is commonly served with coffee. The filling often consists of butter cream and strawberry jam. The base of a chocolate version, called drömrulltårta (dream roll-cake) is made mostly of potato flour, instead of the typical wheat flour, and is filled with butter cream. More elaborate versions of the Swiss roll can be found in bakeries, with, for example, whipped cream and a whole banana rolled in the middle, or with a thin marzipan coating that resembles a birch log.
Switzerland. Despite its name, the Swiss roll does not originate in Switzerland and is not widely eaten there. Swiss rolls are called Brazo de gitano in Spanish, Biscuitrolle or Roulade in Swiss German, gâteau roulé in French and biscotto arrotolato in Italian.
United Kingdom. In the U.K. the collapsed Swiss roll is a popular variety of this sponge dessert. Jam is used to fill the roll and sugar covers it on the outside. The chocolate Swiss roll is made in Great Britain in a similar way to the United States.
United States. In the US a Swiss roll is referred to as a jelly roll, even when it does not contain jelly. The most common method of making a Swiss roll is to use a basic sponge cake recipe. Chocolate Swiss rolls called Ho Hos are made in the same way, but cocoa powder is substituted for some of the flour, and the cake is filled with either whipped cream or with butter cream, and sometimes flavoured with vanilla, chocolate, or a chocolate-flavoured liqueur. A chocolate Swiss roll is sometimes called a chocolate log.
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