Chocolate Roulade with Strawberries

James Martin's roulade is easier to make than it looks... Try it today!

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Cost Cutting Freezes Well Quick Make

  • sunflower oil
  • 175g dark chocolate, broken up
  • 6 free-range eggs, separated
  • 175g sugar
  • icing sugar, for dusting
For the Filling
You’ll also need
  • Stellar James Martin Bakers Dozen Swiss Roll Tin
  • 1

    Grease the 34x24cm Stellar Swiss roll tin with sunflower oil.

  • 2

    Put the chocolate into a heatproof bowl over a pan of hot water and heat, stirring occasionally, to melt the chocolate. Once melted, leave to cool. Whisk eggs and sugar together until creamy. Add the chocolate and stir to blend evenly.

  • 3

    In a separate bowl, whisk the egg whites until stiff. Fold into the chocolate mixture. Turn the mixture into the tin.

  • 4

    Bake in a preheated oven at 350F/180C/ Gas 5 for 20 minutes or until firm to touch. Remove from the oven. Place a clean tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave to cool. Remove the tea towels from the sponge, and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar. Peel the lining paper from the cake. Spread the whipped cream evenly on top. Then sprinkle on the strawberries. Roll up the cake from a long edge, using the sugared paper to help lift the cake and roll it forward.

Chocolate Roulade with Strawberries was taken from 69 of COOK VEGETARIAN

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