This easy Black Forest Roulade by James Martin is a quick and indulgent dessert with a light cocoa sponge, creamy double cream, and sweet cherries. It’s perfect for any occasion, and you can easily swap the cherries for your favorite fruit. The chocolate decorations add a delicious touch to this simple yet impressive treat!
Ingredients Needed
- 4 medium eggs
- 125g (1/2 cup) caster sugar
- 1 tsp vanilla bean paste
- 100g (3/4 cup + 2 tbsp) plain flour
- 25g (1/4 cup) cocoa powder
- 500ml (2 cups) whipped double cream
To Decorate:
- Cherries
- Chocolate decorations
- Cocoa powder
- Icing sugar
How To Make Black Forest Roulade
- Preheat the Oven: Preheat the oven to 200°C (400°F).
- Prepare the Swiss Roll Tin: Line a 22cm x 32cm (9” x 13”) Swiss roll tin with greaseproof paper.
- Make the Sponge: Using a stand mixer, whisk the eggs, vanilla, and sugar together until light, fluffy, and thickened to a ribbon stage. Fold in the sifted plain flour and cocoa powder gently.
- Bake the Sponge: Pour the batter into the prepared tin and level it out. Bake for 10 to 12 minutes until the sponge is springy to the touch.
- Cool the Sponge: Once baked, remove from the oven and let it cool for a few minutes.
- Roll the Sponge: Lay a damp tea towel flat on the work surface. Turn the sponge onto the towel and carefully peel off the parchment paper.
- Fill the Roulade: Spread most of the whipped cream evenly over the sponge. Add cherries on top, then roll up the sponge tightly with the help of the towel.
- Decorate: Place the rolled sponge onto a large platter. Spread the remaining cream over the top and decorate with chocolate pieces, extra cherries, a dusting of cocoa powder, and a sprinkle of icing sugar.
Recipe Tips
- Whisk eggs properly: Make sure to whisk the eggs and sugar until the mixture is light, fluffy, and thick. This helps the sponge rise well and gives it a soft texture.
- Cool the sponge completely: Let the sponge cool for a few minutes before rolling it up. This makes it easier to handle and reduces the risk of cracking.
- Roll gently: When rolling the sponge with the filling, do it slowly and gently. This prevents the sponge from tearing and helps maintain its shape.
How To Store Leftovers?
Let the leftover Black Forest Roulade cool to room temperature, then wrap it tightly in plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving
- Calories: 215
- Total Fat: 7.4g
- Saturated Fat: 5.1g
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Steak and Kidney Pudding
- James Martin Slow Roast Shoulder Of Pork
- James Martin Smoked Haddock Risotto
- James Martin Steak And Kidney Pie
James Martin Black Forest Roulade
Description
This easy Black Forest Roulade by James Martin is a quick and indulgent dessert with a light cocoa sponge, creamy double cream, and sweet cherries. It’s perfect for any occasion, and you can easily swap the cherries for your favorite fruit. The chocolate decorations add a delicious touch to this simple yet impressive treat!
Ingredients
To Decorate:
Instructions
- Preheat the Oven: Preheat the oven to 200°C (400°F).
- Prepare the Swiss Roll Tin: Line a 22cm x 32cm (9” x 13”) Swiss roll tin with greaseproof paper.
- Make the Sponge: Using a stand mixer, whisk the eggs, vanilla, and sugar together until light, fluffy, and thickened to a ribbon stage. Fold in the sifted plain flour and cocoa powder gently.
- Bake the Sponge: Pour the batter into the prepared tin and level it out. Bake for 10 to 12 minutes until the sponge is springy to the touch.
- Cool the Sponge: Once baked, remove from the oven and let it cool for a few minutes.
- Roll the Sponge: Lay a damp tea towel flat on the work surface. Turn the sponge onto the towel and carefully peel off the parchment paper.
- Fill the Roulade: Spread most of the whipped cream evenly over the sponge. Add cherries on top, then roll up the sponge tightly with the help of the towel.
- Decorate: Place the rolled sponge onto a large platter. Spread the remaining cream over the top and decorate with chocolate pieces, extra cherries, a dusting of cocoa powder, and a sprinkle of icing sugar.
Notes
- Whisk eggs properly: Make sure to whisk the eggs and sugar until the mixture is light, fluffy, and thick. This helps the sponge rise well and gives it a soft texture.
- Cool the sponge completely: Let the sponge cool for a few minutes before rolling it up. This makes it easier to handle and reduces the risk of cracking.
- Roll gently: When rolling the sponge with the filling, do it slowly and gently. This prevents the sponge from tearing and helps maintain its shape.
James Martin Black Forest Roulade