Today I am going to show you how to bake a delicious Chocolate Roulade. This is the ideal cake to bake for a small gathering as the cake is rather on the small side. If you are feeling adventurous, you can multiply the ingredients and bake a bigger one. Let me show you how to bake, fill and roll this all-time favorite.
Start by sifting the dry ingredients together: 1/2 cup (125 ml) flour, 1/4 teaspoon salt, 1 teaspoon (5 ml) baking powder.
If you want to bake a vanilla roulade, simply leave out the cacao and the water that is added to the eggs later. For the chocolate roulade, add 2 tablespoons (25 ml) of cacao.
Separate three eggs.
Even though we add the egg whites only later, it is always best to beat them first. It is really tough, if not impossible, to beat the egg whites to stiff points with mixer blades that are dirty from beating other ingredients.
For the chocolate roulade, add 2 tablespoons (25 ml) water to the eggs. For a vanilla roulade, leave this out.
Add a tablespoon (12,5 ml) lemon juice.
Add half a teaspoon of vanilla essence.
Add half a cup (125 ml) of castor sugar and mix well.
Fold the dry and wet ingredients together in a bowl.
Using a spoon is better than using an electric beater as you will be able to trap more air in the mix with a spoon.
Fold the egg whites into the mixture.
Spray a baking ting (35 x 25 cm) with non-stick spray and then line the bottom with wax paper.
Spoon the cake mix into the tin, allowing it to fill the corners. Bake for 10-12 minutes in a preheated oven at 200°C.
You can fill the roulade with anything of your choice. I whipped some leftover caramel to get a smooth and runny consistency.
I then added some vanilla icing that I had leftover from a previous baking session and whipped the caramel and the icing together. This would be the filling for my cake. (This is also the reason I baked the cake as it is a great way to get rid of these leftover ingredients!)
I now dampened a clean dishcloth and laid it out on the table to receive the cake when it came out of the oven.
Allow the cake to cool in the tin.
Turn it over on the dish towel.
Remove the wax paper.
Spread the filling onto the cake.
Cut a small groove into the cake where you will begin the roll.
Use the dishcloth to roll the cake. (I had used too much filling and was forced to scoop it up and return it to the bowl. Fortunately the kids were almost home from school and they would be happy to clean the bowl for me!)
Lift the cake in the folded dishcloth and hang it out of the way. Hanging it helps to keep a nicely rounded shape.
When the cake is completely cold and have hung for about an hour, you can gently place it on a serving dish. The side spillage has ruined the effect of the roulade for me, but you can still see the nice and even roll.
Sift a sprinkling of icing sugar on top of the cake. The white is beautifully offset by the dark of the chocolate and it makes for a nice contrast.
A few cracks on a roulade is acceptable, but it should not crack all the way through to the filling.
Cut and serve with some fresh fruit or a dollop of whipped cream.
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Remember to keep nurturing your TALENT for making PRETTY things.
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