Mocha almond roulade with rum cream


Ingredients 13
Servings 10
Time

Ingredients

  • 125
    ml
    castor sugar
  • 60
    ml
    cocoa powder
  • 15
    ml
    Nescafé espresso granules
  • 4
    jumbo egg yolks
  • 100
    g
    ground almonds
  • 85
    ml
    cake or all purpose flour
  • 10
    ml
    baking powder
  • 5
    jumbo egg whites
  • 1
    ml
    cream of tartar
  • 85
    ml
    castor sugar
  • 500
    ml
    thick cream
  • 30
    ml
    icing sugar
  • 60
    ml
    dark rum
 

Method

 
Sift the first quantity of castor sugar with the cocoa and coffee granules into a small bowl. Beat egg yolks until thick and pale, then gradually beat in sugar mixture. Beat for a further 2 minutes. Fold in ground almonds, flour and baking powder (mixture will be very stiff). Whisk egg whites in a large bowl until frothy. Add cream of tartar and continue to whisk until eggs form soft peaks. Whisk in remaining castor sugar, 15 ml (1 tbsp) at a time, and continue whisking until stiff and shiny. Fold some of the egg whites into the egg yolk mixture to soften it, then fold egg yolk mixture into meringue, gently but thoroughly. Pour into a buttered, parchment-lined, 30 x 40 cm baking pan and spread evenly. Bake at 180 ºC for 10 to 15 minutes, or until cake starts to shrink from sides of pan. Invert cake onto a clean tea towel sprinkled with icing sugar. Leave to cool, then tear off paper in lengthways strips. Beat cream with icing sugar and rum until it forms stiff peaks. Spread cream over cake to within 5 mm of edges. Roll up tightly, lengthways, using towel as a guide and finishing with seam side down. Chill for at least 1 hour. Transfer to a serving platter and sift icing sugar over. Slice diagonally to serve.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.