DAY 50, CHOCOLATE AND RASPBERRY ROULADE

This recipe is featured in our Maher Make-along, so if you want to know how to make it, make a donation and tune in today @ 10am! Don't worry if you don't have a baking tray, I'll show you how to make one from baking paper.

Click here for a link to my YouTube vlog where I show you how to make the roulade.

I'm on googlemeet from 10- 12:30 too https://meet.google.com/ghs-pynd-chn if you need any help or want to come and say hello!

IBAN: AT644300042862586007 

BIC/SWIFT-Code: VBWIATW1 

Account: MAHER Österreich 

Reference: Maher make-along

75g fine crystal sugar (not powder sugar)

3 eggs

few drops of vanilla extract (optional)

75g flour

1 tbsp cocoa powder (optional)

250mls whipping cream

125g fresh raspberries

baking tray (30cm x 25cm)

greaseproof paper sheets x 2 (plus ruler, pencil, scissors and stapler)

whisk (balloon or electric)

tablespoon

piping bag (optional)

Method:

  Preheat oven to 190°C (or 180ºC fan).

  Line tin with greaseproof paper, grease lightly and sprinkle with

sugar.

Beat eggs and sugar with electric beaters for at least 5 minutes, until

the mixture is light and moussy.

Sift the flour. Gently and gradually fold in the flour, until no lumps can

be seen.

Pour filling into tin and spread out evenly, right into the corners

Bake for 10 minutes, and firm to the touch.

Turn cake out of the tin on to a piece of sugar sprinkled greaseproof

paper.

Roll the rectangular cake while it is still warm. Allow to cool.

Remove paper from cake and fill generously with whipped cream and fruit.

IBAN: AT644300042862586007 

BIC/SWIFT-Code: VBWIATW1 

Account: MAHER Österreich 

Reference: Maher make-along