Description
A festive and elegant Christmas Roulade recipe featuring a light cocoa sponge rolled with whipped cream and mixed berries, perfect for holiday celebrations.
Ingredients
Scale
For the Sponge:
- 4 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g cocoa powder
For the Filling:
- 200ml heavy cream
- 150g mixed berries
For Garnish:
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s hot and ready for baking the sponge.
- Whisk Eggs and Sugar: In a mixing bowl, whisk the 4 large eggs and 100g granulated sugar together until the mixture becomes thick, pale, and fluffy, which incorporates air for a light sponge.
- Sift and Fold Dry Ingredients: Sift 75g all-purpose flour and 25g cocoa powder together to avoid lumps, then gently fold them into the egg mixture carefully to maintain the airiness of the batter.
- Spread Batter: Pour and spread the prepared batter evenly onto a lined baking tray, making sure it’s smooth and uniform for consistent baking.
- Bake Sponge: Bake the sponge in the preheated oven for 10-12 minutes, or until it is firm to the touch but still flexible.
- Invert and Remove Paper: Carefully turn the baked sponge onto a clean, damp kitchen towel, then peel off the baking paper while the cake is still warm to prevent cracking.
- Roll Sponge Warm: Roll the sponge up in the towel while it is warm to form the roulade shape and set aside to cool completely.
- Prepare Filling: Whip 200ml heavy cream until soft peaks form, then gently fold in 150g mixed berries evenly.
- Fill and Re-roll: Unroll the cooled sponge and spread the whipped cream and berry mixture evenly over it, then carefully roll it back up into a roulade.
- Dust and Serve: Dust the top with powdered sugar for an elegant finish just before serving.
Notes
- Ensure the sponge is rolled while warm to avoid cracks.
- Use fresh berries or frozen berries thawed and drained to prevent sogginess.
- Dust the roulade just before serving to keep the powdered sugar fresh-looking.
- This dessert is best served the same day, but can be stored covered in the refrigerator for up to one day.
