What is the origin of a Chocolate Roulade?
The origins of the term are unclear; in spite of the name “Swiss roll“, the cake is believed to have originated elsewhere in Central Europe, possibly Austria. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge.
Why does my chocolate roulade crack?
If you underbake a roulade, it will be too sticky and moist to roll and will simply fall apart. If you overbake a roulade, it will be hard and will crack when you attempt to roll it. … When the roulade comes out of the oven, sift powdered sugar or cocoa powder over it immediately
Learn to Love (and to Make) Roulade
- 1 cup self raising flour
- 50 ml cocoa powder
- Pinch of salt
- 1 cup castor sugar
- 3 extra large eggs
- 75 ml water
- 5 ml caramel essence
Preheat oven to 190 C.
Line with parchment paper and grease a 38 x 26 cm Swiss roll tin.
Sift flour, cocoa, and salt, then set aside.
Beat eggs and castor sugar for 3 mins until light and creamy.
Add caramel essence and water and beat until mixed.
Gently fold the dry ingredients into the egg mixture at intervals with a
Pour into prepared tin bake for 10 - 12 mins.
Cake springs back when pressed.
Remove Swiss roll and turn onto a clean kitchen towel.
Remove the parchment paper.
Roll up Swiss roll in the kitchen towel and let cool for 30 mins.
Unroll and spread with 1 cup beaten fresh cream and raspberries or berries of your choice.
Dust with icing sugar and decorate with extra raspberries.
Prepared, tried, and tested owner, Gail Haselsteiner from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
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Amount Per Serving Calories 131Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 59mgSodium 160mgCarbohydrates 26gFiber 1gSugar 17gProtein 3g
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