I visited Elena this weekend. This is what we made for supper! Looovvveeeelllllyyyy! Not going to lie, we have tried a roulade before but last time it wasn't great. This, however, was lovely. The recipe is originally from "Red Online" but we changed it a little bit; they used white wine vinegar, plain caster sugar and less chocolate - always a mistake!
The list looks HUGGEEE but it is probably all stuff you have in the cupboard. Well worth a go!
The list looks HUGGEEE but it is probably all stuff you have in the cupboard. Well worth a go!
Ingredients
Sponge
Filling
Method
The Spongey Bit
Sift together the flour, cocoa powder, bicarbonate of soda and salt in a bowl. In a measuring jug, mix together the buttermilk, vanilla extract and red wine vinegar. Put both to one side.
Cream the butter and sugar until light and fluffy. Add the egg and mix well.
With a whisk on a slow speed, add the dry ingredients gradually to the creamed butter and sugar, alternating with the buttermilk mixture. Add the red food colouring and mix well. Do try and avoid getting it on your clothes/hands because, as Elena will testify, it takes ages to come out!
Spoon the batter into a lined "Swiss roll tin" (basically a large tin about an 1.5 inches deep) and spread evenly to the edges.
Bake for 25 minutes at 180, or until the sponge is set on the top and springs back when lightly touched.
Allow the sponge to cool a little, keep it moist by covering it with a damp (not soggy!) cloth.
The Filling
While the sponge is cooling, make the filling. Get the chocolate melting over some boiling water. Beat the cream cheese until it is smooth. With the mixer or whisk on a medium speed, pour in the melted white chocolate, mixing until it is incorporated in the cream cheese. Add 50g of butter, mixing well. Add the icing sugar and beat! The recipe said it should be fluffy - ours wasn't; instead it was like a thick smooth cream. Tasted fab!
Assembly
Loosen the edges of the cake and invert the sponge onto another piece of parchment.
Beginning at the narrow edge of the sponge, roll the sponge and the parchment or towel up together. Cool for 10-15 mins. You do this to give it that "cracked" roulade-y look.
Once cooled, gently unroll the sponge and carefully peel the paper from the top of the sponge. It will probably break. Be careful. Spread the filling over the inside of the sponge roll. Re-roll the sponge without the parchment or tea towel. Dust with icing sugar, line with tangerines if you have then, and serve. This is very messy but worth it!
Sponge
- 130 g plain flour
- 2 tbsp cocoa powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 120 ml buttermilk
- 1 tsp vanilla extract
- 1 tsp red wine vinegar
- 120g butter, softened
- 150g golden caster sugar
- 1 large egg
- 1 ½ tbsp red food colouring
Filling
- 250g full-fat cream cheese
- 150g white chocolate, melted
- 50g butter, well softened
- 50g icing sugar, sifted, plus extra for dusting
Method
The Spongey Bit
Sift together the flour, cocoa powder, bicarbonate of soda and salt in a bowl. In a measuring jug, mix together the buttermilk, vanilla extract and red wine vinegar. Put both to one side.
Cream the butter and sugar until light and fluffy. Add the egg and mix well.
With a whisk on a slow speed, add the dry ingredients gradually to the creamed butter and sugar, alternating with the buttermilk mixture. Add the red food colouring and mix well. Do try and avoid getting it on your clothes/hands because, as Elena will testify, it takes ages to come out!
Spoon the batter into a lined "Swiss roll tin" (basically a large tin about an 1.5 inches deep) and spread evenly to the edges.
Bake for 25 minutes at 180, or until the sponge is set on the top and springs back when lightly touched.
Allow the sponge to cool a little, keep it moist by covering it with a damp (not soggy!) cloth.
The Filling
While the sponge is cooling, make the filling. Get the chocolate melting over some boiling water. Beat the cream cheese until it is smooth. With the mixer or whisk on a medium speed, pour in the melted white chocolate, mixing until it is incorporated in the cream cheese. Add 50g of butter, mixing well. Add the icing sugar and beat! The recipe said it should be fluffy - ours wasn't; instead it was like a thick smooth cream. Tasted fab!
Assembly
Loosen the edges of the cake and invert the sponge onto another piece of parchment.
Beginning at the narrow edge of the sponge, roll the sponge and the parchment or towel up together. Cool for 10-15 mins. You do this to give it that "cracked" roulade-y look.
Once cooled, gently unroll the sponge and carefully peel the paper from the top of the sponge. It will probably break. Be careful. Spread the filling over the inside of the sponge roll. Re-roll the sponge without the parchment or tea towel. Dust with icing sugar, line with tangerines if you have then, and serve. This is very messy but worth it!
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