TRENDING NOW
Raspberry
& White-chocolate
Frozen Roulade
This is a, er, cool and impressive take on
the popular Swiss roll!Hands-on Time 40 minutes, plus cooling,
chilling and freezing Cooking Time
About 25 minutes Serves 8
FOR THE SPONGE
butter or vegetable oil, to grease
125g caster sugar, plus an extra 3 tbsp
3 medium eggs
1 tsp vanilla paste
125g cake flour
FOR THE RASPBERRY COMPOTE
125g raspberries (fresh or frozen)
1 tbsp caster sugar
FOR THE FILLING
200ml double cream
60g condensed milk
1 tsp vanilla paste
75g white chocolate, melted and
completely cooled
FOR THE DRIZZLE
100g raspberries (fresh or frozen)
50g white chocolate, chopped
icing sugar, to dust- Preheat oven to 180°C. Lightly grease
and line a Swiss-roll tin (about 23cm
x 33cm) with baking paper. Sprinkle
extra caster sugar on another piece of
baking paper twice the size of the tin.
Set aside. - In a large heatproof bowl set over
a pot of simmering water, beat caster
sugar and eggs with a hand-held
electric whisk for 6 to 7 minutes, until
thick, pale and mousse-like. (The
beaters should leave a ribbon-like trail
on the surface when lifted out of the
mixture.) Remove bowl from heat, add
vanilla and whisk for 5 minutes, until cool. - Sift flour and a pinch of salt over
egg mixture and fold in with a large
metal spoon, trying to keep in as much
volume as possible. Carefully pour
mixture into prepared tin and spread to
level with a palette knife. Bake in middle
of the oven for 15 minutes or until
springy to the touch. - As soon as the sponge is baked,
invert onto the sugared baking paper.
Remove tin. Peel off and discard lining
baking paper. While warm, gently roll
sponge up from a short side, using
baking paper underneath to help.
Set aside (wrapped in its baking paper)
on a wire rack to cool.- Meanwhile, make the raspberry
compote. Heat raspberries, caster sugar
and 2 tbsp water in a small pot over low
heat until berries are bursting. Cool. - For the filling, using a hand-held
electric whisk, beat cream, condensed
milk and vanilla until mixture holds
soft peaks. Add cooled chocolate and
beat until it forms firm peaks. Chill for
30 minutes to firm up. - Unroll cooled sponge onto a large
piece of clingwrap and discard baking
paper. Spread filling over sponge,
leaving a 1cm border around edges.
Drizzle over raspberry compote.
Roll sponge up again gently from
the short edge, then wrap tightly
in the clingwrap. Place on a baking
tray seam-side down and freeze for
4 hours or until filling is firm.- For the drizzle, heat raspberries and
1 tbsp water in a small pot until gently
bubbling. Remove from heat, add white
chocolate and stir to melt. Pass through
a sieve. Remove roulade from freezer,
unwrap and place on a serving plate
or board. Dust with icing sugar. Spoon
or pipe over the drizzle and serve.
EACH SERVING About 1 650kJ,
6g protein, 21g fat (12g saturated),
44g carbohydrate (32g total sugars),
2g fibre.
GET AHEAD Prepare to end of Step
7 up to 3 days ahead. If making more
than 8 hours ahead, allow to sit at room
temperature for 30 minutes before
serving to soften slightly. Make drizzle
up to 1 hour ahead. Complete recipe
to serve.
Photography: Alex Luck. Recipes and Food Styling: Meike Beck, Emma Franklin, Alice Shields. Recipe Testing: Alice Shields, Karen Williams. Prop Styling: Wei Tang0420_GHE_016_021_trending frozen.indd 6 2020/03/05 2:47 PMTRENDING NOW
Raspberry
& White-chocolate
Frozen Roulade
This is a, er, cool and impressive take on
the popular Swiss roll!Hands-on Time 40 minutes, plus cooling,
chilling and freezing Cooking Time
About 25 minutes Serves 8
FOR THE SPONGE
butter or vegetable oil, to grease
125g caster sugar, plus an extra 3 tbsp
3 medium eggs
1 tsp vanilla paste
125g cake flour
FOR THE RASPBERRY COMPOTE
125g raspberries (fresh or frozen)
1 tbsp caster sugar
FOR THE FILLING
200ml double cream
60g condensed milk
1 tsp vanilla paste
75g white chocolate, melted and
completely cooled
FOR THE DRIZZLE
100g raspberries (fresh or frozen)
50g white chocolate, chopped
icing sugar, to dust- Preheat oven to 180°C. Lightly grease
and line a Swiss-roll tin (about 23cm
x 33cm) with baking paper. Sprinkle
extra caster sugar on another piece of
baking paper twice the size of the tin.
Set aside. - In a large heatproof bowl set over
a pot of simmering water, beat caster
sugar and eggs with a hand-held
electric whisk for 6 to 7 minutes, until
thick, pale and mousse-like. (The
beaters should leave a ribbon-like trail
on the surface when lifted out of the
mixture.) Remove bowl from heat, add
vanilla and whisk for 5 minutes, until cool. - Sift flour and a pinch of salt over
egg mixture and fold in with a large
metal spoon, trying to keep in as much
volume as possible. Carefully pour
mixture into prepared tin and spread to
level with a palette knife. Bake in middle
of the oven for 15 minutes or until
springy to the touch. - As soon as the sponge is baked,
invert onto the sugared baking paper.
Remove tin. Peel off and discard lining
baking paper. While warm, gently roll
sponge up from a short side, using
baking paper underneath to help.
Set aside (wrapped in its baking paper)
on a wire rack to cool.- Meanwhile, make the raspberry
compote. Heat raspberries, caster sugar
and 2 tbsp water in a small pot over low
heat until berries are bursting. Cool. - For the filling, using a hand-held
electric whisk, beat cream, condensed
milk and vanilla until mixture holds
soft peaks. Add cooled chocolate and
beat until it forms firm peaks. Chill for
30 minutes to firm up. - Unroll cooled sponge onto a large
piece of clingwrap and discard baking
paper. Spread filling over sponge,
leaving a 1cm border around edges.
Drizzle over raspberry compote.
Roll sponge up again gently from
the short edge, then wrap tightly
in the clingwrap. Place on a baking
tray seam-side down and freeze for
4 hours or until filling is firm.- For the drizzle, heat raspberries and
1 tbsp water in a small pot until gently
bubbling. Remove from heat, add white
chocolate and stir to melt. Pass through
a sieve. Remove roulade from freezer,
unwrap and place on a serving plate
or board. Dust with icing sugar. Spoon
or pipe over the drizzle and serve.
EACH SERVING About 1 650kJ,
6g protein, 21g fat (12g saturated),
44g carbohydrate (32g total sugars),
2g fibre.
GET AHEAD Prepare to end of Step
7 up to 3 days ahead. If making more
than 8 hours ahead, allow to sit at room
temperature for 30 minutes before
serving to soften slightly. Make drizzle
up to 1 hour ahead. Complete recipe
to serve.
Photography: Alex Luck. Recipes and Food Styling: Meike Beck, Emma Franklin, Alice Shields. Recipe Testing: Alice Shields, Karen Williams. Prop Styling: Wei Tang