Cream Roulade with Fruit
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Ingredients
for
1
- For the sponge cake
- 3 egg whites
- 0.333 cup fine sugar
- 3 egg yolks
- ½ cup flour
- 1 tsp Baking powder
- 3 Tbsps cocoa powder (de-oiled)
- sugar
- For the filling and the garnish
- 2 cups Sour cherry (from a jar)
- 1 tsp Corn starch
- ⅞ cup cream (at least 30% fat)
- 1 Tbsp whipped cream stabilizer
- 1 Tbsp Vanilla sugar
- 1 Tbsp cocoa powder (de-oiled)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a small baking tray with greaseproof paper.
2.
To make the sponge cake, mix together the egg whites and the sugar with one tbsp water. Beat the egg yolks and fold into the egg white mixture.
3.
Mix together the flour, baking powder and the cocoa and sieve into the egg mixture. Fold in well.
4.
Spread the mixture evenly onto the prepared baking tray and bake for around 8-10 min. Knock the still warm sponge cake onto a cotton cloth sprinkled with sugar. Roll the cake in the cloth and leave to cool.
5.
To make the filling, drain the cherries and bring the juice to the boil. Add a little water to the cornflour, mix well and add to the boiling juice. Bring to the boil. Add the cherries and leave to cool.
6.
Mix together the cream, whipping cream stabiliser and the sugar until stiff. Carefully unroll the sponge cake and spread with the cream mixture. Place the cherry mixture on top and roll up again. Place the Swiss roll on a plate, dust with cocoa powder and serve.
