Gluten Free Chocolate Roulade
300ml Double Cream
4 x large eggs - separated
175g Caster Sugar
2 tbsp plus extra for dustingIcing Sugar
Large bowl, Sieve, Electric Whist, spatula, cooling tray
- Preheat oven to 180 degrees
- Brush a swiss roll tin with oil (30x20cm, 2.5 deep). Line it with baking paper, cutting the corners at a diagonal so the corners are neat. Then brush the baking paper with oil lightly. If the tin isn't 2.5cm high, then simply bring the greaseproof paper up to that height.
- Whisk the egg whites very stiffly and place them to one side.
- Whisk the egg yolks in a large bowl until they until they are foamy and very pale in colour. Add the caster sugar & continue to whist until the mixture becomes thick & leaves a trail.
- Sieve the cocoa into the egg yolks & fold in thoroughly. Once incorporated, then fold in the egg whites until mixed. You are trying to keep as much air in the mixture as possible.
- Pour & spread out the mixture in the prepared tin.
- Bake the cake in the pre-heated oven for 25-30 minutes until it feels firm all over when lightly touched.*
- Allow the cake to cool slightly in the tin. Then place the cooling tray on the cake & tip over. Remove the baking paper. Cover with a clean damp teatowel or clingfilm for an hour or so before filling. This helps to prevent cracking.
- Sweeten the cream with some icing sugar. This is upto preference, but 1-2 tbsp should do the trick and whip up the cream until it is thick but don't over do it.
- Remove the damp teatowel, and place the chocolate cake on a baking sheet & carefully spread it with the cream. Roll up the cake like a swiss roll. Dust the cake heavily with icing sugar. *
A couple of things I did differently:
*7 - Baked at 170 instead
*10 - Removed the damp tea towel, place it to the side of the chocolate cake & then transfer the chocolate cake onto the damp teatowel 'face' down. Covered with cream & then used the tea towel to help roll the roulade up like a swiss roll.