Warm days, cold days, warm days, cold days........what's up with the weather????? Everyone seems to have been coughing, sniffing and sneezing over the past weeks and for the past four days, I have found myself in the same boat!
The queues in the shops are beginning to increase.....stressed out people in car parks trying to find a park as close to the shop as possible.....oh how I remind myself why I like the internet at this time of the year!!!
After a run of no baking - its the last thing you need to do when you're sniffing - I had to bake the guys something yesterday.......they look forward to the creations that come out of the kitchen and at least I get feedback!! A roulade means not much handling with the hands (the biggest passer on of the cold), or should I say not much touching with the hands, because its covered with paper for rolling up too.
This went down a treat last night..... by nine o'clock, hubby and middle son was eating their third slice each (I know....... alright for some) - Chocolate roulade with white chocolate and raspberry filling.
Oven temperature 180 degrees Celcius, 23 x 33 baking tray greased and lined with baking paper (or a rectangular roasting tin of the same size :) )
For the cake:
175g caster Sugar
6 large eggs
200g dark chocolate (I used 45 % cocoa content)
For the filling:
200 ml extra light double cream (Elmlea has half the fat of other brands)
150g white chocolate
150g fresh raspberries
To make the cake:
Melt the dark chocolate and allow to cool. Separate the eggs into to large mixing bowls. Make sure the egg whites go into a bowl which is grease free other wise they will fail to whisk. Whisk the egg whites until thick and forming soft peaks (if you turn your bowl upside down they should stay in the bowl), then in another bowl, whisk together the egg yolks and the caster sugar until pale, thick and creamy.
Fold the chocolate into the egg yolk mixture using a large metal spoon, being careful not to knock the air out of the mixture.
Add two large spoonfuls of egg white to the chocolate mixture and fold in using the large metal spoon, until all traces of the egg white have disappeared. Then fold in all of the remaining egg white - be patient - be gentle - you are making a sponge!!
Pour the mixture into the prepared tin and tilt the tin gently to ensure that the mixture reaches the corners of the tin.
Place in the oven and cook for 15 to 20 minutes until well risen. The top should appear slightly crisp.
Remove from the oven and leave to cool completely in the tin. Don't worry it is suppose to sink!
For the filling:
Melt the white chocolate and allow to cool. Once cool, pour in the cream and whisk together until soft peeks have formed.
Assembling the Roulade:
Turn the roulade out onto a sheet of baking paper. You can either sprinkle caster sugar or icing sugar on the paper first (I didn't). Leave about an inch on the short side closest to you, free of cream, Spread the cream over the rest of the cake and then dot with the raspberries.
Use a knife to make a shallow cut along the 1 inch piece of cake (which you have left cream free). This will make it easier to roll. Using the paper to help, roll up the roulade.
I have finished mine of with shaving of white chocolate scattered along the top.