Spiced Sponge And Rhubarb Roulade

Spiced Sponge And Rhubarb Roulade

Info

  • Prep & Cook Time: 45 Minutes (+ Cooling)
  • Serves: 10

Ingredients

Sponge

  • 5 eggs, separated
  • 2⁄3 cup (150g) caster sugar
  • 11⁄2 tablespoons hot water
  • 80g white chocolate, grated finely
  • 2⁄3 cup (100g) self-raising flour
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 teaspoon ground cardamom
  • 1⁄4 cup (55g) caster sugar, extra

Roasted Rhubarb

  • 500g rhubarb, trimmed, cut into 5cm lengths
  • 1⁄3 cup (75g) firmly packed brown sugar
  • 2 teaspoons finely grated orange rind
  • 1 tablespoon orange juice
  • 2.5cm piece fresh ginger, grated

Mascarpone Cream

  • 1⁄2 cup (125ml) thickened cream
  • 1 cup (250g) mascarpone cheese

Method

  1. Preheat oven to 200°C/180°C fan. Grease a 26cm x 32cm swiss roll pan; line base with baking paper, extending the paper 5cm over the long sides.
  2. Beat egg yolks and sugar in a medium bowl with an electric mixer for 5 minutes or until very thick. Pour the hot water down the inside of the bowl, add chocolate; gently fold in combined sifted flour and spices until just combined. Transfer to a medium bowl.
  3. Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture, in two batches, until just combined. Spread mixture into pan.
  4. Bake cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
  5. Meanwhile, place a piece of baking paper, cut just larger than the pan, on a work surface; sprinkle evenly with extra sugar. Turn hot sponge onto sugar-covered-paper, peel away lining paper; trim crisped edges with a sharp knife. Working quickly, and using paper as a guide, roll sponge up from one long side. Cool for 5 minutes. Unroll sponge, remove paper; reroll, cover with a clean tea towel. Cool.
  6. Meanwhile, make roasted rhubarb. Make mascarpone cream.
  7. Unroll sponge; spread with mascarpone cream, leaving a 2.5cm border. Top with rhubarb. Reroll sponge to enclose filling. Serve roulade immediately, drizzled with rhubarb pan juices.

Roasted Rhubarb

  1. Combine ingredients in a medium bowl; transfer to a small shallow baking dish.
  2. Roast in oven for 10 minutes, stirring halfway, or until rhubarb is tender.

Mascarpone Cream

  1. Beat cream and mascarpone in a small bowl with an electric mixer until soft peaks form. 
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