“Whats a roulade ?” I hear you say , well its anything that’s rolled up on itself really, & in dessert terms it’s a swiss roll 🙂
This isn’t any swiss roll, its a rich creamy white chocolate one stuffed with raspberries & perfect for summer, or indulging during the winter when something naughty is called for .
The sponge used is known in pastry terms as a “biscuit roulade” a thin sponge that’s flexible, but don’t over bake or you will literally end up with a biscuit…a large one indeed !
Follow the recipe and the method gallery and hopefully you will end up with a nice rich dessert, just show everyone that a swiss roll is a bit more than jam and sponge, you can leave the chocolate out if you want and just use whipped cream and any fruit that takes your fancy, strawberries and cream with a hint of vanilla is just as marvelous 🙂
This is a sponge recipe I have been using since my bakery college days, the addition of water helps to stop the sponge cracking when rolling.
YOU WILL NEED:
A 16 inch long baking tray or swiss roll tray lined with baking parchment
A pan of hot water and a bowl for melting chocolate
A dry clean tea towel and baking parchment
The urge not to eat the bits that squidge out of the ends 😉
200g castor sugar
2 tablespoons of warm water
400ml whipped double cream
150g white chocolate
2 punnets of raspberries ( about 500g)
Raspberry jam for spreading
© The cake shaker 2011