The melt-in-the-mouth quality of this roulade is worth a crack or two.
Set oven temperature at 180oC non-fan. Line a 30cm x 25cm swiss roll pan with baking paper.
Beat egg yolks with a whisk or electric beater until thick and creamy. Gradually beat in sugar. Fold cocoa and vanilla into egg yolk mixture.
Beat egg whites until soft peaks form and gently fold into cocoa mixture. Pour at once into prepared pan and bake for 15 minutes, until cake has drawn away from sides and springs back when gently touched in the middle.
Have ready a tea towel liberally sprinkled with caster sugar. Turn cake out onto towel, carefully peel away paper and while still warm, roll up, including towel, and leave on a wire rack to cool.
When completely cold, very gently unroll and spread with PHILLY Cream for Desserts. Scatter over sliced strawberries, raspberries or blueberries if using. Roll cake up and chill in refrigerator for 30 minutes. Just before serving dust roulade with icing sugar and cut into thick slices to serve.
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