This is a great recipe for those who want a wheat or gluten free dessert with maximum impact and not a huge amount of effort. You could replace the strawberries with raspberries or mixed berries too. You only need 3 main ingredients to make this really lovely cake so there’s nothing to you!
I think just a little bit of courage and self belief are needed to flip the cake and just go for it when it comes to the rolling. It’s only cake! Cracks will appear but that’s all part of the roulade look so no need to panic.
You do need a couple of bowls as you have to mix the egg yolks and then egg whites and also the cream but it’s worth it and that’s what dishwashers are for 😉 The tin I used is my brownie one, it measures 30 x 20 cm. Line the tin with parchment. Preheat the oven to 180C / 350F / Gas 4
Ingredients for Cake and Strawberry Cream Filling:
6 eggs, separated
150g caster sugar
50g cocoa powder
Filling: 225ml Double Cream and a punnet of Strawberries, sliced
Make the strawberry filling first. Whip the double cream and fold in the sliced strawberries. Cover and chill for an hour in the fridge.
For the cake: Whisk the egg yolks until they start to thicken, add the caster sugar and continue to whisk until it gets slightly thicker. Then sift in the cocoa powder in to the mixture and whisk together. Don’t over whisk at this stage. All these stages happen quite quickly so keep an eye on them.
Using another bowl, whisk the egg whites to soft peaks. Then very gently, fold the egg whites mixture into the chocolate mixture. I always use a large metal spoon for this. It’s cool and the size means you work the mix less than you might with a smaller spoon.
Once mixed thoroughly, pour the mixture into the lined tin.
Bake in the preheated oven for 20 – 25 mins. Mine took 22 mins. You will see that’s it’s quite bouncy when you touch it gently and you know then it’s ready.
Leave it to cool in the tin. It might shrink a bit but don’t worry that’s normal.
Once the cake is completely cooled, place a fresh piece of parchment on your worktop and sprinkle it with icing sugar. Take the cooled tin and with one swift move, turn it out unto the iced piece of parchment. Gently peel off the parchment from the underside of the cake. You might need to trim the edges at this stage just for a neater finish.
Gently spread the strawberry cream filling over the cake. Take a hold of the parchment on the short side of the cake and working away from you, start to roll it into a log shape. After each roll, pull the parchment back to you and roll again till it’s a complete log shape.
Gently move it to a serving plate and you can decorate it with sliced strawberries or any fruit of your choice. Delicious!
Baked with love!