Iced Cherry Roulade Recipe
Would you like to try the best Iced Cherry Roulade recipe? The goodness of cherry makes Iced Cherry Roulade a healthy treat. You owe me a thanks for sharing this Iced Cherry Roulade recipe.
Ingredients
150 g (5 oz) plain chocolate, broken into pieces
4 eggs, separated
2/3 cup fine sugar icing sugar for sprinkling
1 egg white
1/2 cup icing sugar, sifted
2/3 cup whipping cream, whipped
398 ml (14 oz) can bing cherries, drained, stoned and chopped
Directions
1. Grease and line a 30 x 20 cm (12 X 8 inch) jelly roll tin.
2. Place the chocolate and 3 tablespoons water in a pan and heat gently until melted.
3. Whisk the egg yolks with half of the sugar until thick and creamy, then whisk in the warm chocolate.
4. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the chocolate mixture.
5. Turn into the prepared tin. Bake in a preheated oven, 180°C/350°F, for 30-35 minutes, until firm.
6. Leave to cool for 5 minutes, then cover with a clean damp cloth and leave to stand for 3 hours or overnight if more convenient.
7. To make the filling, whisk the egg white until stiff, then whisk in the icing sugar. Fold in the cream and cherries.
8. Carefully remove the cloth from the roulade and turn out onto a sheet of waxed paper sprinkled thickly with icing sugar. Peel off the lining paper.
9. Spread the filling over the roulade and roll up like a jelly roll. Open-freeze for about 3 hours, until firm, then wrap in a polythene bag until required.
2. Place the chocolate and 3 tablespoons water in a pan and heat gently until melted.
3. Whisk the egg yolks with half of the sugar until thick and creamy, then whisk in the warm chocolate.
4. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the chocolate mixture.
5. Turn into the prepared tin. Bake in a preheated oven, 180°C/350°F, for 30-35 minutes, until firm.
6. Leave to cool for 5 minutes, then cover with a clean damp cloth and leave to stand for 3 hours or overnight if more convenient.
7. To make the filling, whisk the egg white until stiff, then whisk in the icing sugar. Fold in the cream and cherries.
8. Carefully remove the cloth from the roulade and turn out onto a sheet of waxed paper sprinkled thickly with icing sugar. Peel off the lining paper.
9. Spread the filling over the roulade and roll up like a jelly roll. Open-freeze for about 3 hours, until firm, then wrap in a polythene bag until required.
