Sponge Roll and Custard Pudding
- For the sponge
- 5 eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ⅔ cup flour
- ¼ cup Corn starch
- ½ teaspoon Baking powder
- ½ cup Raspberry jam
- 4 tablespoons Grand Marnier
For the sponge: Separate the eggs. Beat the egg yolks with 100 g sugar and the vanilla extract until thick and creamy.
Beat the egg whites until stiff, gradually beating in the sugar. Place the beaten egg whites on top of the egg yolk mixture.
Mix the flour, cornflour and baking powder and place on top of the egg whites, then fold everything in lightly with a wooden spoon.
Spread the mixture evenly on a baking tray lined with baking parchment and bake in an oven preheated to 200°C | 400F | gas 6 for about 10 minutes. Turn the baked sponge out onto a cloth sprinkled with sugar.
Remove the baking parchment and carefully roll up the hot sponge using the cloth to help you. Leave to cool on a cake rack. Then unroll and spread with jam. Roll up again and cut into approximately 2 cm slices.
For the custard: Slit the vanilla pod open lengthwise and scrape out the seeds. Put the milk into a pan, stir in the vanilla seeds and pod and bring to the boil, then remove from the heat.
Beat the egg yolks and sugar in a bowl, gradually adding the cornflour. Slowly stir the warm milk into the egg yolk mixture, then return to the pan, remove the vanilla pod and beat over a low heat until the custard thickens. Refrain from boiling.
Stir in the chopped chocolate and stir until it dissolves. Leave to cool, stirring occasionally.
Place a layer of Swiss roll slices in the bottom of one large or four small glass bowls, sprinkle with a little Grand Marnier, add a layer of custard and scatter with raspberries.
Repeat the process, using the rest of the Swiss roll, custard and raspberries, reserving a few raspberries for the top. Garnish with whipped cream and scatter with the remaining raspberries.
Sprinkle with chocolate curls and chill until time to serve. Serve garnished with mint.