30 - 220 minutes
Ingredients (serves 6)
Melted butter, to grease
6 eggs, separated
100g (1/2 cup) caster sugar
30g (1/4 cup) Home Brand Cocoa Powder
2 tbs plain flour
100g 70% cocoa dark chocolate, melted, cooled
2 tbs milk
300ml ctn thickened cream
Cocoa powder, to dust
500g strawberries, washed, hulled, halved
60ml (1/4 cup) Cointreau liqueur
2 tbs caster sugar
1. To make the Cointreau strawberries, combine strawberry, Cointreau and sugar in a bowl. Set aside for 3 hours to macerate.
2. Meanwhile, preheat oven to 180°C. Brush a 30 x 24cm Swiss roll pan with melted butter. Line the base and 2 short sides with non-stick baking paper, allowing sides to overhang by about 5cm.
3. Use an electric beater to beat egg yolks and sugar in a large bowl until thick and pale. Sift over the cocoa powder and flour. Add chocolate and milk. Stir until combined.
4. Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Fold one-quarter of the egg white into the chocolate mixture. Fold in the remaining egg white until just combined.
5. Pour the mixture into the lined pan and smooth the surface. Bake for 10-12 minutes or until the cake is firm and springs back when lightly tapped. Carefully turn the cake onto a sheet of non-stick baking paper. Set aside for 3-5 minutes to cool. Trim 2cm from 1 short side. Starting from the short side closest to you, and using the paper as a guide, gently roll up the cake. Set aside for 5 minutes to cool. Gently unroll the cake.
6. Use an electric beater to beat the cream in a bowl until firm peaks form. Spread over the cake, leaving a 4cm border at the short side furthest from you. Using the paper as a guide, roll up the cake. Dust with cocoa powder. Serve with the Cointreau strawberries.
Cook's tips: To freeze the roulade, after rolling up the cake with the cream filling, wrap it in 2 layers of plastic wrap and 1 layer of foil. Freeze, then thaw overnight in the fridge.