This roulade makes a spectacular festive dessert. The unfilled roulade can be filled on the day of serving
| Created by | Spinneys |
| Prep time | 45 minutes |
| Chilling Time | 1 hour |
| Cook time | 10 minutes |
| Serves | 6-8 |
| Cuisine | French |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a 28 x 40cm Swiss roll tin with non-stick baking paper. Set aside.
To make the sponge roll, sift the flour, baking powder and corn flour together into a bowl. Set aside. Place the eggs and caster sugar in the bowl of an electric mixer and whisk on high speed for 12-15 minutes or until pale, thick and tripled in volume.
Meanwhile, melt the butter and allow to cool completely. Sift half the flour mixture over the egg mixture and fold in gently. Repeat with the remaining flour and then fold in the cooled melted butter.
Set aside approx. 250ml of the batter and divide it between 2 bowls. Add a drop of red food colour to one and the green to the other bowl. Mix well and then place into small piping bags. Place a printed holly design under the baking paper. Pipe the green onto the holly leaves and use the red to make the round berries. Place the tin in the freezer for 10 minutes or until the batter is hard. Pour the rest of the batter over the design and bake for 10 minutes. Remove from the oven and allow the cake to cool slightly. Place a large piece of baking paper on the counter and transfer the cake carefully to the paper, making sure the design is on the outside. Using the baking paper, roll it up – this will help keep the shape. Allow to cool for 1 hour.
To make the filling, place the cream, icing sugar, vanilla extract and mascarpone in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Carefully unroll the cake. Spread a layer of strawberry preserve on the cake followed by the mascarpone cream – leaving some for the topping. Roll up the cake, making sure the seam is at the bottom. Place the remaining cream in a piping bag fitted with a star nozzle and pipe rosettes on top.
Decorate with the quartered strawberries and serve.
