A funky twist on an old favourite that tastes as good as it looks. Kimberley Wilson taught this delicious recipe to our 2015 Cake Break prize draw winner.
For the roulade:
3 large free-range eggs
100g caster sugar
75g self-raising flour
25g cocoa powder
1/2 tsp vanilla bean paste or vanilla extract
1 tbsp hot water
2 tbsp cocoa powder for dusting
For the filling:
300ml double cream
2 tsp caster sugar
1 jar Cherry Jam
Splash of Kirsch
50g dark chocolate
50g white chocolate
Heat your oven to 200C/180Fan/Gas 6. Line a Swiss roll tin with baking parchment.
1) Sift the flour and cocoa powder into a bowl.
2) Place the eggs, sugar and vanilla into the bowl or stand mixer and whisk on high for about five minutes until it reaches ribbon stage.
3) Fold in the flour until fully combined. Stir in the water.
4) Pour into the lined tin and level with a spatula or the back of a spoon. Bake for 10-12 minutes until the sponge is light and springy to the touch.
5) Turn the sponge out on to a sheet of baking parchment dusted with cocoa powder. Peel off and discard the parchment it was baked in.
6) Make a small incision all the way down on of the short edges, about 1cm in from the edge. This will help to start your roll. Using the parchment to help you roll the sponge starting from the end where you have made the incision. Cover and leave to cool.
7) Whip the cream with the sugar. When cool unroll the sponge and spread over the cream. Stir the jam to loosen and spread over the cream in an even layer. Re-roll the sponge.
8) Put the chocolate into two separate piping bags and melt in the microwave in 15 second bursts. Drizzle over the sponge.
9) Chill in the fridge for 10 minutes to set the chocolate. Serve.