- Separated the whites and yolks of 3 duck eggs into two bowls.
- Whisked the whites until peaks formed, then added 50g caster sugar and whisked again until stiff.
- Beat the yolks with 75g caster sugar until the mixture was thick and pale.
- Stirred in the eggs whites carefully.
- Folded in 15g arrowroot (recipe stated cornflour) and 50g cocoa sifted together.
- Spread the mixture into a 20cm x 30cm Swiss roll tin lined with baking paper and baked for 10 mins at 180C until risen and firm to the touch.
- Turned out onto a damp tea towel and removed the baking paper.
- Left to cool slightly.
- Spread a thin layer of strawberry jam over the sponge.
- Spread a 150ml of whipped double cream (done whilst waiting for cake to bake) over the jam.
- Placed quartered strawberries from a punnet (having reserved the 4 biggest ones for decoration and eating later) over the cream.
- Tried to carefully roll the whole thing up and guess what? Disaster struck again. Not as bad as last time; at least it didn't break up completely but it was more of a fold than a roll or as CT says fol-de-rol.
- Dusted cocoa over the top.
Thursday, 26 May 2011
Strawberry Fol-de-Rol - Random Recipes 4
Just Deserts - getting us to choose a recipe from one of our "sweet" cook books. I numbered my chocolate books 1 to 9 (including the one I still have out from the library) and got CT to pick a number and then, with his eyes shut, pick a page from the selected book. Initially, I was quite pleased. he picked For Chocolate Lovers by the Tanner Brothers, a book I'd bought quite some time ago but hadn't yet used. The recipe sounded good too, Chocolate marquise. But then I took a closer look - oh no - it was a roulade and following on so closely from this month's We Should Cocoa roulade challenge too. OK, deep breath, I'd learnt a lesson from the last time, I'd better just get on with it and follow the instructions in the book.