Tuesday, 18 January 2011

A tasty mess.

I made a roulade forward slash mess today.
It wasn't pretty.
My heart was in the right place, there were cherries and cocoa and lots of fresh whipped cream... maybe too much.
It was a messy project but tasted divine.
Cherry, chocolate, cream = flavour combo!

But I also carried out a bit of research (google images) and it turns out it's pretty hard to make a pristine roulade (and/or to get a good picture of it.)

Here's the recipe anyway.. A friend's mother gave it to me.

Jack's Mum's Roulade
Serves 8

  • 6 large free range eggs
  • 150g (5oz) caster sugar
  • 50g (2oz) cocoa powder
  • 150ml (1/4 pint) whipping cream
  • 200g cherry pie filling (about half a jar/can) or you can make your own using this recipe
  • icing sugar and cocoa powder to dust
Grease and line a swiss roll tin, you want the parchment to be larger than the tin.
Preheat oven to Gas mark 4
Whisk eggs and sugar until thick.
Whisk egg whites until stiff, but not dry.
Carefully fold into the chocolate mix.
Bake on middle shelf for 20mins or until springy
Leave to cool in the tin. This is important...Go take a shower or walk the dog. But let it coooool.
Place a sheet of parchment on worktop and turn sponge on to it.
Peel off the lining.
Whip the cream until just peaking, it helps if it's nice and cold.
Spread over sponge then spoon on cherry filling.

Fold over one end of the parchment and lift to roll sponge over into a roulade.
Sprinkle with icing sugar and cocoa.
Wipe all the cherry and creamy mush off the side of the parchment and dispose of it...in your mouth, using most of your fingers.

Okay, here's a bit of my one. Don't laugh.


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