Fruity Cocoa Roulade
ready in 5 h. 2 min.
- For the cake mixture
- 5 eggs (separated)
- ½ cup superfine caster sugar
- 2 tablespoons Vanilla sugar
- 1 teaspoon lemon juice
- ⅔ cup self-rising flour
- 2 tablespoons Corn starch
- 2 tablespoons cocoa powder
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
Beat the egg yolks with around 2/3 of the sugar and the vanilla sugar until light and creamy.
Beat the egg whites with the lemon juice until stiff, gradually adding the remaining sugar.
Fold the egg whites into the egg yolk mixture. Sieve in the flour, cornflour and the cocoa and carefully fold in.
Spread the mixture onto the prepared baking tray and bake in the middle of the oven for 10-12 minutes.
Sprinkle sugar over a large kitchen towel and carefully transfer the cake onto it from the baking tray so that the paper side is up. Brush the paper with cold water and carefully remove it. Roll up the cake using the towel and leave to cool.
To make the filling, soften the gelatine in cold water.
Mix together the mascarpone, quark, sugar and the lemon juice. Wring out the gelatine and heat in a small pot with the liqueur until the gelatine has dissolved.
Stir in 3-4 tbsp of the quark mixture and then stir the gelatine mixture in with the remaining quark cream. Fold in the whipped cream.
Carefully unroll the cake and spread with the cream. Scatter the berries on top and roll up again. Cover and chill for at least 3 hours.