Ingredients
- vegetable oil for greasing
- 6 large eggs, whites separated
- large pinch of cream of tartar
- pinch of salt
- 5 oz superfine sugar, plus extra for dusting
- 2 1/2 oz all-purpose flour
- 1 1/2 oz cocoa powder
- 10 oz heavy cream
- 2 tbsp confectioners sugar, plus extra for dusting
- 1 tbsp brandy
Preparation
Step 1
heat the oven to 350.line a shallow 12 x 8 inch baking tray with parchment and grease with the oil.
whisk the egg whites until foamy, add the cream of tartar, salt and sugar, and continue to whisk until the mixture forms stiff peaks.
sift the flour and cocoa powder over egg whites and using a metal spoon, fold mixture until it is well combined. spoon into the baking tray and level out with a palette knife. bake for 10 minutes, until it just begins to shrink away from the tin but still soft to the touch.
dust a large piece of parchment paper with confectioners sugar, then turn the cake onto it. peel off the parchment, then loosely roll the cake, with a new piece of parchment paper on the inside to prevent the cake from sticking. leave to cool, then wrap in a double layer of plastic wrap and freeze.
to serve, defrost the roulade and make the filling by whisking the heavy cream, confectioners sugar and brandy until the mixture just holds it's shape.
unroll the roulade, remove the parchemnt and spread on cream. roll back up. transfer to a serving platter and refrigerate until needed.
to serve, dust with confectioners sugar.