Lightly grease the Swiss roll tin and line with non-stick baking parchment, pushing it into the corners. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Put the chocolate into a bowl placed over a pan of hot water. The water in the pan must not touch the bowl or the chocolate may overheat. Place the pan over a low heat until the chocolate has melted, stirring occasionally. Allow to cool slightly.
Put the sugar and egg yolks into a bowl and whisk with a hand-held electric mixer on a high speed until light and creamy. Add the cooled chocolate and stir until evenly blended.
Whisk the egg whites in a large mixing bowl until stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites, followed by the cocoa powder. Turn the mixture into the prepared tin and gently level the surface. Bake for about 20 minutes, until firm to the touch.
Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake. Place a clean, damp tea towel on top of the rack and leave for several hours or overnight in a cool place; the cake will sink slightly. (If the tea towel dries out, simply re-dampen it.)
Whip the cream until it just holds its shape. Dust a large piece of non-stick baking parchment with icing sugar. Turn the roulade out on to the paper and peel off the lining paper. Spread with the whipped cream and roll up like a Swiss roll, starting with one of the short edges; roll tightly to start with and use the paper to help. Don’t worry if it cracks – that is quite normal and part of its charm!
Preparation time: 20 minutes, plus several hours' standing. Cooking time: 20 minutes.
FAQs
If your roulade cracks when you roll it, there are a few possible culprits: it's overbaked, it's underbaked, or it's not warm enough. So, how do you roll a cake without cracking it? Some tips: Get your baking time and temperature just right so that your cake is light, airy, and not dried out.
How to roll chocolate roulade? ›
Turn out the roulade and peel off the paper. Spread with the cream. Score a mark 2.5cm in along the short edge, then roll up very tightly like a swiss roll, using the paper to help. Do not worry when the roulade cracks – a good one should!
What is chocolate roulade made of? ›
This chocolate roulade, the word roulade stemming from the French word “rouler” (to roll), is made up of a spongy, chocolate cake layer that's been covered in thick whipped cream, then rolled into a tight spiral.
Why is my roulade rubbery? ›
If the eggs are not whipped to full volume the sponge may not rise sufficiently. This can cause a slightly rubbery texture. Under cooking can also contribute to a rubbery sponge. To check if the sponge is baked, press lightly into the top of the sponge.
Why does my roulade taste eggy? ›
To ensure that your meringue is sweet and not eggy, make sure to use fresh egg whites, beat them to soft peaks, add sugar gradually and make sure it's fully dissolved, and use appropriate amounts of vinegar or cream of tartar. You probably forgot to put the sugar and a tiny pinch of salt in when you were beating it.
What's the difference between roulade and Swiss roll? ›
Or, to be more exact: a Swiss roll is always a roulade, but a roulade is not always a Swiss roll. Roulade means “rolled up” in French, and technically, it's an umbrella term that's used to describe any dish made with the “rolling up” technique. This means Swiss rolls are roulades, yes.
How to make a Swiss roll without cracking? ›
Cool in rolled-up shape: Gently roll the cake up with the parchment/towel. Let it cool at room temperature in the rolled-up shape so when it's time to roll it up with the whipped cream filling, it's already “familiar” with the shape. (And won't resist or crack as much!)
Do you have to defrost roulade? ›
DEFROST TO SERVE
It is very important to remove the dessert from all packaging and place on a serving dish whilst it's still frozen. You'll find it much easier to handle. Defrost for 6 hours at room temperature or 10-11 hours in the fridge. Eat as soon as possible once thawed.
What is French roulade? ›
In classical French cuisine the term refers to a slice of meat spread with some sort of stuffing, rolled up, and braised, but it has been used in a number of other contexts, including that of Swiss-roll-style cakes and hors d'oeuvres made from smoked salmon and cream cheese.
Why is it a Swiss roll? ›
The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge.
You may find it is easier to first roll up the sponge cake while it's still warm and pliable, then set it aside to cool before filling and re-rolling (the cooled sponge will keep its shape better, is less likely to crack and will not melt a cream filling).
Why is it called a roulade? ›
A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".
Why did my roulade break? ›
Don't overcook the sponge: Take it out of the oven as soon as it is firm on top. If you let it set very firm, it will be too dry and crack.
How do you stop pastry cracking when rolling? ›
If it's had longer than 30 minutes in the fridge, take it out and leave it in its bag for about 20 minutes. When you unwrap the dough give it a little press with your fingers. If you think it's likely to crack give the dough a gentle knead to make the surface a little more pliable.
Why are my rolls cracking? ›
If the dough is too wet it can create extra steam in the bread and add to the pressure that is already building up in the bread by the gases produced by yeast. This will cause your bread to burst in odd spots and not where you have slashed it. Try reducing the hydration of your bread dough.
