Baking roulades and Swiss Rolls always fills me with dread. They look fiddly and messy whenever I make them and the filling never looks neat when I roll them up. Or the actual sponge cracks so much.
Roulades are usually made without flour and fat and are whisked sponges baked in a flat rectangular cake tin. I have a new Swiss Roll tin but it gets used for all manner of things including roast potatoes. Before using it for cakes, I make sure it has been cleaned carefully and I always line it with baking parchment. With this cake being flour free, it is also gluten free.
Last Sunday I had my mum visiting for a few days and planned a roast chicken dinner followed by a dessert. Now it’s usually just Mr S and I at home on a Sunday (our daughter is at work and our son is at uni), we don’t usually do roasts for ourselves. I thought having my mum to stay was the perfect excuse to have a roast as well as a pudding after!
The Chocolate Roulade as featured in The Great British Bake Off Book Of Amazing Cakes looked stunning, yet fairly quick to bake. However, looking in my baking cupboard I didn’t have any plain/ dark chocolate left. I did have two bars of mint chocolate which I love. Whenever we go up to the Isle of Arran on holiday I buy bars of Mackies chocolate in the Co-op there. Where I live in North Yorkshire, you can get Mackies icet cream but not the chocolate. Mint is just one of the best flavours out there, I love it! So a Chocolate Mint Roulade it had to be, then!
First things first was to prepare the Swiss Roll tin for baking. As I said before, it was cleaned carefully as I didn’t want residues of olive oil on it from the last time I used it. Then I lined it with some baking paper. At the same time I also cut out another sheet of baking paper to use to help me roll up the roulade later.
I then melted the mint chocolate in the microwave carefully. The recipe said to do this on the stove in a bowl over simmering water, but I find it easier to do in a microwave if I do it in small stages. Then, in my KitchenAid I whisked egg yolks and caster sugar together until the mixture had turned into a thick type mousse.
As the eggs had had to be separated, in another bowl I whisked up the egg whites. They had to be whisked up until they were stiff peaks. These egg whites were then folded into the whisked yolks and sugar mixture. Finally I folded in some cocoa powder.
When the roulade was ready, I put it on a wire rack to cool down but left it in the tin until it was completely cool to move it. I still managed to make it crack as I got it out of the tin. Using the spare piece of baking parchment sprinkled with a little icing sugar, I turned the roulade out onto it upside down. I then filled it with whipped cream. As I kept doing this, the roulade started cracking. The instructions said that it was normal for it to crack. But the recipe book photo didn’t have the massive cracks that mine did! Upon looking at the roulade from above, it resembled a giant long poo! Tasted amazing though, and I sneaked a couple of off cuts!
The complete mixture was then poured into the tin and spread carefully so that it touched each corner of the tin. I then baked it in my fan oven at 160oC for roughly just over 20 minutes.
A recipe I think I will bake again as it was quite quick to make. I just need to work on the good old presentation.
Love Sam xx