Basic Sponge Roll For Roulades Recipes

SWISS ROLL

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
• Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
• While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
• Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

BASIC SPONGE ROLL FOR ROULADES

Steps:

• Preheat the oven to 400 degrees.
• Select a jellyroll pan measuring about 10 by 15 inches. Cut a rectangle of heavy-duty aluminum foil to fit inside the pan with an overlapping margin of about one inch all around. Place the foil inside the pan, shiny side up. Carefully fold the overlapping edges of foil around the pan to keep it firmly in place. Put the one teaspoon of butter in the pan and place the pan in the oven until butter melts. Brush this melted butter over the foil-lined bottom.
• Melt the remaining one-quarter cup of butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until thickened and smooth. Simmer, stirring, about one minute.
• Put the egg yolks in a small mixing bowl and beat well. Add a little of the hot sauce to the yolks, beating constantly. Off the heat, add this mixture to the sauce, stirring constantly. Add the salt to the egg whites and beat until they are stiff. Fold them into the sauce.
• Pour the batter into the pan and smooth over the top. Bake 15 to 18 minutes or until the cake rebounds to the touch and is golden brown on top. If the cake splits on top, don't worry. It will seal itself once it cools. After cooling, turn the cake out onto a clean dish towel. Carefully remove and discard the foil. The cake is now ready to be spread with a filling and folded.

MANGO & PASSION FRUIT ROULADE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
• Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.