Ingredients
Method
1.Preheat oven to 200°C. Grease a 26cm x 32cm swiss roll pan; line base and long sides with baking paper, extending the paper 5cm over edge.
2.Beat egg yolks and caster sugar in a medium bowl with an electric mixer for 5 minutes or until very thick and pale. Pour the hot water down inside of the bowl, add chocolate; gently fold in sifted flour until just combined. Transfer to a medium bowl.
3.Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture, in two batches, until just combined. Spread mixture into pan.
4.Bake cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
5. Meanwhile, place a piece of baking paper, cut just larger than the pan, on a work surface; sprinkle evenly with extra sugar. Turn hot sponge onto sugar-covered-paper, peel away lining paper; trim crisped edges with a sharp knife. Working quickly, and using paper as a guide, roll sponge up from a long side. Cool for 5 minutes. Unroll sponge, remove paper; reroll, cover with a clean tea towel. Cool.
6.Meanwhile, combine strawberries, sifted icing sugar and half the sumac in a medium bowl. Cover; refrigerate for 30 minutes.
7.Beat mascarpone and cream in a small bowl with an electric mixer until almost firm peaks form.
8.Unroll cooled sponge; spread with two-thirds of the cream mixture, leaving a 2.5cm border on all sides. Top with half the meringue and half the strawberry mixture. Reroll sponge to enclose filling. Serve roulade topped with remaining cream, meringue and strawberry mixture; sprinkle with remaining sumac.
To even out the shape or lessen any cracks in the roulade, simply roll it up in baking paper and tighten the ends like a bon bon; refrigerate for 20 minutes. Roulade is best made on the day of serving.
Note
