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46
PAge heAder.....
RECIPES
CHOCOLATE ROULADE
Serves 6
INGREDIENTS
3 eggs
½ cup (110g) caster sugar
2
⁄3 cup (100g) plain flour
1 teaspoon baking powder
2 tablespoons cocoa powder
3 teaspoons boiling water
1 tablespoon white sugar, to sprinkle
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
1 tablespoon icing sugar mixed with
1 tablespoon cocoa powder, for dusting
METHOD
1. Preheat oven to 180°C fan forced. Grease
and line base and sides of a 25 x 30cm
(base) swiss roll pan with baking paper,
extending 2cm overhang along both
long ends.
2. Assemble mixer using the whisk
attachment. Combine eggs and sugar
into mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
5–6 minutes, or until the mixture is thick
and pale.
3. Meanwhile, sift flour, baking powder
and cocoa powder together onto a sheet
baking paper twice. Turn the mixer off
and sift the flour mixture for the third
time over the egg mixture. Turn the
speed KNEAD/FOLD setting and whisk
20–30 seconds until just combined. Pour
the water down the side of the bowl and
mix 10 seconds.
4. Spread sponge mixture into the pan and
bake, for 10–12 minutes or until sponge
springs back when touched in centre
and edges start to shrink from sides.
5. Meanwhile, place a sheet of baking
paper onto a clean tea towel. Sprinkle
with a little white sugar. Turn hot cake
out onto the sugared paper. Remove
paper lining and starting from 1 short
side; gently roll the sponge and paper
up. Roll in the clean tea towel and set
aside to cool completely.
6. Wash and dry mixer bowl. Assemble
mixer using the whisk attachment;
combine the cream, icing sugar and
vanilla in the bowl. Slowly turn mixer
to AERATE/WHIP setting and whisk
for 40–50 seconds until firm peaks form.
Cover and refrigerate until ready
to serve.
7. Unroll the sponge and spread evenly
with the cream. Re-roll sponge, this time
without the paper, to enclose the cream.
Place onto a serving plate, dust with
icing sugar and cocoa powder and serve.
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