Chocolate Roulade

Ingredients

Serves: 8 -10

4 x 59 eggs, separated
½ cup ( 115g) CSR Smart White Sugar Blend
¼ cup (35g) cornflour
2 tbsps baking cocoa
1 tsp CSR Smart White Sugar Blend (extra)
250g tub Philadelphia Cream Cheese (cream for desserts) or ricotta

Balsamic strawberries:
1 punnet strawberries, washed, hulled & sliced
2 tsps balsamic vinegar
1 tsp CSR Smart White Sugar Blend

Method

1. Preheat oven to 200 °C conventional or 180 °C fan forced. Brush a 25 x 30cm Swiss roll pan with melted butter and line with baking paper.

2. Place egg yolks in a large bowl and beat with an electric mixer until thick and creamy Add the Smart Sugar gradually, beating well after each addition until mixture is thick and creamy. This will take around 8 – 10 mins.

3. Fold through sifted cornflour and cocoa.

4. Beat egg whites until soft peaks form, fold through the egg yolk mixture. Spread onto a prepared pan. Bake for 12 mins or until skewer inserted comes out clean.

5. While the cake is cooking, cut another piece of baking paper the same size as the swiss roll pan and sprinkle with the extra Smart Sugar.

5. Invert hot cake onto paper and then gently peel away the baking paper it has been cooked on.

6. Working quickly, roll from long side. The baking paper will be rolled within the swiss roll. Allow to cool completely.

7. Unroll sponge and spread sponge with cream cheese. Gently roll sponge to enclose filling.

8. Place on serving platter and decorate with balsamic strawberries.

9. To make balsamic strawberries - toss strawberry, balsamic vinegar and Smart Sugar in a bowl.

Comments

Tips for a perfect sponge:

1. Ensure the eggs are at room temperature for greater volume.
2. Always sift the dry ingredients several times to incorporate air.