Chocolate Orange Roulade (GF)
Makes: 10 Portions
As it is National Cake Week from 5th-11th October…well, who needs an excuse for cake anyway? I am celebrating with my chocolate orange roulade recipe. Inspired by an old family recipe, this indulgent chocolate roulade is both light as a feather and melts in the mouth. I have put my own twist on our family recipe incorporating a zesty orange flavour and most importantly, it is gluten-free to allow my 5 year old coeliac son to enjoy it too.
Ingredients:
4 large eggs, separated
175g / 6oz caster sugar
140g / 5oz gluten-free dark chocolate
1 medium orange, zested and juiced
175ml / 6fl oz double cream
Icing sugar to decorate
Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4
Method:
1. Grease and line a 12” x 9”, (30cm x 23cm) oblong cake tin and set to one side. Next separate the eggs and place the yolks in a bowl. Whisk with a hand held mixer, then add the caster sugar. Continue to whisk until the eggs resemble a thick velvety texture.
2. Place the gluten-free chocolate, orange zest and juice in a large heat-proof bowl over a pan of simmering water. Stir until melted, then remove from the heat and allow to cool a little.
3. In a separate bowl place the egg whites and whisk until firm peaks appear. (Make sure the beaters have been thoroughly cleaned before use).
4. Next, using a metal spoon, stir the melted chocolate into the egg yolk mixture until it is well blended and then fold in the egg whites, ensuring that no egg whites are visible.
5. Pour into the oblong cake tin and bake for approximately 20 minutes or until light and springy to the touch. Remove from the oven and leave to shrink slightly in the tin. Turn out onto a large piece of greaseproof paper sprinkled with icing sugar and gently remove the cake lining.
6. Whip the double cream until it is thick in consistency and spread over the entire cake, edge to edge. Decorate with seasonal fresh fruit to add extra colour.
7. Now for the tricky bit! Starting with the widest end, roll the cake away from you and use the greaseproof paper to help make a Swiss roll shape.
