Caster Sugar
The fine crystal of Chelsea...
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Desserts
Chocolate Raspberry Roulade
1 hours
30 mins
30 mins
Moderate
10
Technical Bake. Episode 3.
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- Ingredients
- Method
Ingredients
Sponge
- 50g plain flour
- 40g ground almonds
- 225g eggs
- 75g Chelsea Caster Sugar
- 1 tsp vanilla extract
- 1 tbsp melted butter
- 100g egg whites
- 50g Chelsea White Sugar
Mascarpone Filling
- 250g mascarpone
- 250g cream
- 100g Chelsea Caster Sugar
- Raspberries
Ganache
- 300g chocolate
- 350ml cream
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Kairav
Real good
5
Method
Preheat oven to 180°C. Line a 30cm x 42cm tray with baking paper and sprinkle with Chelsea Caster Sugar.
Sponge : In a bowl, sift the flour and add the ground almonds.
In another bowl, beat whole eggs, 75g Chelsea Caster Sugar and vanilla extract together until ribbon stage. Fold in the flour mixture with a rubber spatula. Add the melted butter and mix again.
In another bowl, whip egg whites and 50g Chelsea White Sugar until stiff. Fold gently into the above mixture.
Pour mix into the tray and bake at 180°C for 30 minutes, or until cooked. Leave to cool.
Mascarpone Filling : Combine mascarpone, cream, and Chelsea Caster Sugar, and whip until thickened.
Ganache : Boil 200ml of cream, pour over the chocolate & add the remaining cream and stir to combine. Leave to cool.
How to assemble: : Spread the mascarpone filling over 3/4 length of the cooled sponge. Make sure to leave a long edge cream-free so it stays inside when rolled.
Dot with raspberries. : Using baking paper, carefully roll up the sponge. Cut a section off one end of the finished roulade.
Cut on an angle the piece that you just cut from the finished roulade to create "branches".
Cover with ganache to create a bark look.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Kairav
Real good
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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