Desserts · Original adaptation
Chocolate Cream Roulade Recipe
A flourless cocoa sponge rolled around vanilla cream, with a naturally rustic cracked surface.
Inspired by The Great British Bake Off, Season 2, Episode 6
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Bake it at home
Chocolate Cream Roulade
- Prep
- 25 min
- Bake
- 20 min
- Total
- 45 min
- Makes
- One roulade, serving 8
Ingredients
- 5 large eggs, separated
- 150 g caster sugar
- 40 g cocoa powder
- 1 teaspoon vanilla extract
- 250 ml double cream
- 1 tablespoon icing sugar
Method
Heat the oven to 180 C, or 160 C fan. Line a 23 x 33 cm Swiss-roll pan.
Whisk the yolks with 100 g sugar until thick, then mix in the cocoa and vanilla.
Whisk the whites to soft peaks, add the remaining sugar, and whisk to glossy medium peaks. Fold into the cocoa base.
Spread in the pan and bake for 18 to 20 minutes. Cover with a clean damp towel and cool in the pan.
Whip the cream with icing sugar. Turn the sponge onto paper, remove the lining, spread with cream, and roll from a short end using the paper for support.
From the episode
Desserts (Quarterfinals)
This adaptation starts from the episode's desserts brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
