Chocolate roulade

  • 20 mins preparation
  • 12 mins cooking
  • Serves 8
  • Print


Chocolate roulade
  • 3 eggs, separated
  • 1/2 cup caster sugar, plus 2 tablespoons extra
  • 1 cup self-raising flour
  • 1 tablespoon baking cocoa
  • 2 tablespoon hot low-fat milk
  • 2 tablespoon strawberry jam, heated
  • 1/2 cup thickened cream, whipped


Chocolate roulade
  • 1
    Preheat oven to hot, 200°C. Lightly grease and line a 30cm x 36cm swiss roll pan with baking paper.
  • 2
    Using an electric mixer, beat egg whites until stiff peaks form. Beat in sugar gradually until mixture is thick and glossy. Beat in egg yolks.
  • 3
    Sift flour and cocoa together. Fold lightly into egg mixture with milk. Pour into pan.
  • 4
    Bake 10-12 minutes, until cake bounces back when gently pressed with fingertips.
  • 5
    Meanwhile, top a clean tea towel with a piece of baking paper. Scatter with extra sugar. Turn cooked cake onto paper. Trim edges and roll up while hot. Cool.
  • 6
    Unroll. Spread with jam and cream, and re-roll. Slice to serve.

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