Baking ‘Fever’ishly

2018-02-07 06:01
PHOTO: food24

PHOTO: food24

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CHOCOLATE, RASPBERRY AND ROSE ROULADE

INGREDIENTS

ROULADE:

• 4 large eggs — separated

• 170 g caster sugar + extra

• 5 ml vanilla essence

• 62 g self-raising flower + extra

• 42 g cocoa powder

• pinch of salt

FILLING:

• 1 cup raspberries + extra

• 3 Tbs rose syrup

• 1 cup cream

• 1 Tbs caster sugar

TO SERVE:

• 12 organic white/pink rose petals

• 4 fondant hearts, optional

METHOD

For the roulade, pre-heat the oven to 180°C and line a 32 cm x 23 cm sheet pan with baking paper. Combine the egg yolks and caster sugar and whisk with an electric mixer until pale yellow and thick, two minutes. Whisk in the vanilla essence, flour, cocoa powder and salt. In a clean bowl, whisk the egg whites until stiff. Fold it into the chocolate batter and spread the mixture into the prepared pan. Smooth out the top and bake for 12-15 minutes until cooked through.

Lay a clean damp tea towel out on a clean surface and sprinkle it with 60 ml (¼ cup) of caster sugar. Turn the warm cake out onto the tea towel and gently peel off the baking paper. Place a new sheet of baking paper on top and roll the roulade up in the tea towel, starting from the short side. Set it aside to cool for one hour.

Once the roulade has cooled, prepare the filling by crushing the raspberries with a fork and stirring in the rose syrup. Combine the cream and sugar and whip until stiff. Fold in the raspberry mixture.

Unroll the roulade and remove the baking paper. Spread the cream filling on top and gently re-roll the cake without the tea towel. Place it seam side down onto a serving plate and refrigerate for 30 minutes to firm up. Add a dusting of cocoa over the roulade and decorate the top with extra raspberries, rose petals and fondant hearts.

TIP:

Edible Valentine’s decorations like fondant hearts can be found at specialised baking stores. Look for the fondant hearts that are mounted on thin pieces of wire that can be stuck into cakes so that they

can stand upright and add height to the roulade.

TIP: Rose syrup is bright pink in colour and more intensely flavoured than rose water. It can be found at most supermarkets or spice shops. — Food24.

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