Roulade with Cream Filling
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
1
- For the sponge
- 4 egg whites
- ½ cup sugar
- 4 egg yolks (beaten)
- ½ cup all-purpose flour
- ¼ cup Corn starch
- ¼ cup cocoa powder
- 1 tsp Baking powder
- caster sugar
- For the filling
- 1 ⅔ cups cream (38% fat)
- 0.333 cup sugar
- 1 cup Raspberries
- To decorate
- powdered sugar
Preparation
Kitchen utensils
1 Small pot, 2 Bowls, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 220°C (200° fan) 425F, gas 7 and line a baking sheet with baking parchment.
2.
Beat the egg whites and 2 tbsp of cold water to the stiff peak stage. Add the sugar little by little then fold in the egg yolks.
3.
Mix together the flour, cornflour, cocoa powder and baking powder and sieve into the egg white mixture. Fold in gently then spread the mixture onto the baking sheet and bake for around 12 minutes. Invert onto a clean tea towel sprinkled with sugar. Carefully peel off the baking parchment, roll up and let cool.
4.
Whip the cream and sugar until stiff. Unroll the sponge cake, spread with the cream and scatter with raspberries. Roll up and chill in the refrigerator for at least 3 hours. Serve dusted with icing sugar.
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