80 gm plain flour, sifted
three times
4 eggs
115 gm caster sugar
Raw caster sugar,
for dusting
PRESERVED FIGS
250 gm dried figs (see note)
100 gm caster sugar
375 ml prosecco
1 tbsp chardonnay vinegar
Finely grated rind and juice
of 1 orange
½ rosemary sprig
1 vanilla bean, split and seeds
scraped
LEMON MASCARPONE
150 gm mascarpone
20 gm pure icing sugar, sifted
Finely grated rind of
1 lemon
300 gm thickened cream
1 For preserved figs, place
figs in a bowl. Bring remaining
ingredients to the boil in a small
saucepan, then pour over the
figs. Cool at room temperature,
then refrigerate to infuse (1 day).
Figs will keep refrigerated in an
airtight container for 2-3 weeks.
2 Preheat oven to 200°C.
Scatter flour evenly in the
base of a deep oven tray and
dry-roast until dark golden
(12-15 minutes). Cool.
3 Reduce oven to 170°C.
Line a 24cm x 34cm Swiss roll
tin with baking paper. Whisk
eggs in an electric mixer to
combine, then add sugar and
whisk until pale, thick and
tripled in volume. Sift in flour
and gently fold it in, then spread
batter evenly in prepared tin
and bake until sponge has
risen and springs back when
lightly touched (5-7 minutes).
Cool for 5 minutes.
4 Sprinkle a large sheet of
baking paper placed on a larger
piece of foil with raw caster
sugar. Invert cake onto sugar,
remove tray, then peelof baking
paper. Cover with a tea towel.
5 For lemon mascarpone, stir
mascarpone, sugar and lemon
rind in a bowl to combine. Add
cream and whisk to firm peaks.
Refrigerate until needed.
6 Drain half the figs well on
paper towels and finely chop,
reserving remaining in syrup
to serve. Spread cream evenly
over sponge and sprinkle with
chopped figs, pressing into
cream. Rolling away from you,
and using the foil to help lift and
roll over, roll the roulade into a
log shape. Twist ends of foil to
secure and refrigerate until set
(2-3 hours, or overnight).
7 Serve roulade sliced with
reserved figs and some syrup.
Roulade will keep refrigerated
for 4-5 days.
NoteJaclyn Koludrovic uses
Iranian dried figs, which are
available from select Middle
Eastern delicatessens, specialty
grocers and health-food shops.
If they're unavailable, substitute
another dried fig.Toasted lour ig roulade with
lemon mascarpone
SERVES8-10 // PREP TIME 30 MINS // COOK 15 MINS(PLUS COOLING, SETTING)
“A chef from Puglia once told me how farmers from the area would
burn the remaining grain and seed on the land after they’d finished
with their crop – this helped fertilise the soil for the next crop,”
says Jaclyn Koludrovic. “The peasants would glean the leftover
grains and seeds from the field and use them in their bread and
pasta-making, the result being beautiful smoky and nutty flavours.
Toasting flour for a sponge cake likewise results in a lovely nutty
and savoury flavour here. Fresh figs, lightly grilled, are lovely in
season, too.” Start this recipe a day ahead to soak the figs.