Description
This roulade is as good as it looks. What would you fill yours with?
Ingredients
Scale
- 1 cup self-raising flour
- 50 ml cocoa powder
- Pinch of salt
- 1 cup caster sugar
- 3 extra-large eggs
- 75 ml water
- 5 ml caramel essence
- 1 cup heavy cream, whipped. Optional: Sweeten the cream lightly (1-2 tbsp icing sugar).
- Fresh raspberries or berries of your choice
- Icing sugar, for dusting
Instructions
- Preheat oven to 190°C (375°F).
- Line a 38 x 26 cm Swiss roll tin with parchment paper and lightly grease it.
- Sift the flour, cocoa, and salt together. Set aside.
- Beat the eggs and sugar for about 3 minutes until pale and fluffy.
- Add caramel essence and water, beat again until smooth.
- Gently fold in the dry ingredients with a spatula, working in small batches so the batter stays airy.
- Pour into the tin, spreading evenly.
- Bake for 10–12 minutes, or until the cake springs back when pressed lightly.
- Turn the hot cake out onto a clean tea towel, peel off the parchment, and roll it up with the towel inside.
- Leave rolled for 30 minutes to set the shape.
- Carefully unroll, spread with whipped cream, scatter over raspberries, then roll back up.
- Dust with icing sugar and decorate with a few extra berries.
- Slice and serve.
Tip: Add a light dusting of flour on top of parchment for smoother release.
Notes
Prepared, tried, and tested by Gail
