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White russian roulade

Name: White russian roulade
Yield: Serves 8
Ingredients: For the sponge; 3 medium free-range eggs; 80g caster sugar; 50g plain flour; 25g good quality cocoa powder (we used Green & Black’s 70%); 2 tbsp espresso powder; 1 tbsp whole milk; Icing sugar to dust and decorate; For the filling; 350ml double cream; 2 tbsp Kahlúa or other coffee liqueur; 1 tbsp vodka; 1 tbsp icing sugar; To decorate; Chocolate curls (see tip); You’ll also need…; 23cm x 33cm swiss roll tin, greased and lined with non-stick baking paper

Easy
December 2018

Easy
December 2018

Test kitchen approved

Serves 8
Hands-on time 40 min, oven time 10 min, plus cooling

No one can resist the call of a light chocolate sponge filled with whipped cream and covered in chocolate curls – aka a chocolate roulade. We’ve gone one step further and laced the cream with coffee liqueur and vodka for a white russian-inspired flavour.

We also have the tantalisingly titled marmalade pavlova roulade, if you fancy something Christmassy and citrusy, or take a look at our chocolate coffee meringue roulade.

Nutrition: per serving

Calories: 362kcals
Fat: 27.3g (16.2g saturated)
Protein: 5.1g
Carbohydrates: 20.6g (15.4g sugars)
Fibre: 0.9g
Salt: 0.1g

Nutrition: per serving

Calories: 362kcals
Fat: 27.3g (16.2g saturated)
Protein: 5.1g
Carbohydrates: 20.6g (15.4g sugars)
Fibre: 0.9g
Salt: 0.1g

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Ingredients

For the sponge

3 medium free-range eggs
80g caster sugar
50g plain flour
25g good quality cocoa powder (we used Green & Black’s 70%)
2 tbsp espresso powder
1 tbsp whole milk
Icing sugar to dust and decorate

For the filling

350ml double cream
2 tbsp Kahlúa or other coffee liqueur
1 tbsp vodka
1 tbsp icing sugar

To decorate

Chocolate curls (see tip)

You’ll also need…

23cm x 33cm swiss roll tin, greased and lined with non-stick baking paper

Method

Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the eggs and sugar in a large mixing bowl for about 10 minutes until doubled in size. Fold in the flour, cocoa, espresso powder and milk with a large metal spoon, pour into the prepared tin and level with a spatula. Bake for 10 minutes until risen and springy.
Lay a damp tea towel on the work surface and cover with a large sheet of non-stick baking paper. Dust the paper liberally with icing sugar then, in one swift movement, carefully and confidently turn the roulade out onto the sheet. Peel away the baking paper from the base of the sponge.
Using a sharp knife and being careful not to cut all the way through, score a line all the way along one short edge of the sponge, 1cm from the edge. Starting from this edge, roll the sponge tightly, using the paper and tea towel to help. Wrap in the tea towel and leave to cool completely.
For the filling, whisk the cream, Kahlúa, vodka and icing sugar in a bowl until just holding its shape.
Carefully unroll the cooled roulade and spread over the cream, leaving a 2cm border. Re-roll and dust with icing sugar. Decorate with chocolate curls and slice to serve.

delicious. tips

To make curls, melt dark chocolate and spread in a thin layer over a clean, lightly greased baking sheet. Chill until set then, using the side of a palette knife, scrape towards you to form thin curls. Chill for a few hours until needed.
At room temperature, the rolled sponge will keep for a few hours; the whipped cream will keep for a few hours, covered, in the fridge. Assemble just before eating.