Bake of the Week: Strawberry and Chocolate Roulade

MAKE the most of summer berries with this strawberry and chocolate roulade.

It’s worth a wee bit of effort and it tastes every bit as good as it looks.

Don’t worry if the sponge cracks a little when you roll it – that will just give it an authentic homemade feel.

Thanks to BerryWorld for this week’s bake.

You’ll need

For the sponge

150g BerryWorld Strawberries + decoration

4 eggs separated

2 tbsp heaped of cocoa powder

100g unrefined caster sugar

Pinch of cream of tartar For the Ganache and decoration

250g plain chocolate, broken up

15g butter, softened

380ml double cream

Icing sugar to dust

Method

Preheat oven to 200C/180C fan/gas 6. Butter a 32cm x 23cm swiss roll tin and line with parchment.

Whisk egg yolks until they are thick and creamy, then slowly beat in the cocoa powder and half of the sugar. In a separate bowl, with clean whisks, beat egg whites until they form soft peaks. Gradually add remaining sugar mixed with cream of tartar.

Beat a spoonful of egg white mix into yolks to loosen, then gently fold yolk mixture into whites with a metal spoon until well combined. Pour into prepared tin, making sure it’s spread into the corners. Bake for 15 minutes till cooked, but don’t overbake.

Cool for 5 minutes then turn out on to a sheet of greaseproof paper dusted with cocoa powder. Gently peel off paper, then roll up in new paper. Leave to cool on a wire rack.

Put chocolate and butter in a bowl. Heat cream in a pan until almost boiling, then add to chocolate. Stir well, chill for 10 minutes.

Chop half of strawberries and stir into half of ganache. Unroll sponge, spread with strawberry ganache. Slice remaining strawberries and place over ganache. Spread remaining ganache over cake and top with strawberries to decorate. Dust with icing sugar.