Strawberry Fol-de-Rol – Random Recipes 4
Really, I don’t believe it! Rolling a sponge into an elegant roulade seems to be beyond me, but this month I seem doomed to try again and again. It was time for Dom’s Random Recipe challenge and this month I thought he’d let me off easily with his Just Deserts – getting us to choose a recipe from one of our “sweet” cook books. I numbered my chocolate books 1 to 9 (including the one I still have out from the library) and got CT to pick a number and then, with his eyes shut, pick a page from the selected book. Initially, I was quite pleased. he picked For Chocolate Lovers by the Tanner Brothers, a book I’d bought quite some time ago but hadn’t yet used. The recipe sounded good too, Chocolate marquise. But then I took a closer look – oh no – it was a roulade and following on so closely from this month’s We Should Cocoa roulade challenge too. OK, deep breath, I’d learnt a lesson from the last time, I’d better just get on with it and follow the instructions in the book.
The recipe was for a rich chocolate sponge filled with raspberry coulis, raspberries and cream. Raspberries aren’t yet in season here in the UK and I wasn’t going to start buying imported ones from Spain. Hummm, now strawberries ought to be available? Yes – my local greengrocer didn’t let me down, Cornish strawberries were in – hoorah. I also had a jar of strawberry jam in the cupboard which I could use instead of the raspberry coulis. So this is what I did, using half of the quantities stated in the book:
- Separated the whites and yolks of 3 duck eggs into two bowls.
- Whisked the whites until peaks formed, then added 50g caster sugar and whisked again until stiff.
- Beat the yolks with 75g caster sugar until the mixture was thick and pale.
- Stirred in the eggs whites carefully.
- Folded in 15g arrowroot (recipe stated cornflour) and 50g cocoa sifted together.
- Spread the mixture into a 20cm x 30cm Swiss roll tin lined with baking paper and baked for 10 mins at 180C until risen and firm to the touch.
- Turned out onto a damp tea towel and removed the baking paper.
- Left to cool slightly.
- Spread a thin layer of strawberry jam over the sponge.
- Spread a 150ml of whipped double cream (done whilst waiting for cake to bake) over the jam.
- Placed quartered strawberries from a punnet (having reserved the 4 biggest ones for decoration and eating later) over the cream.
- Tried to carefully roll the whole thing up and guess what? Disaster struck again. Not as bad as last time; at least it didn’t break up completely but it was more of a fold than a roll or as CT says fol-de-rol.
- Dusted cocoa over the top.
So, once again, my roulade wasn’t actually a roulade; this time, I suspect, it was too thick rather than too thin. Then I managed to lose one of the precious strawberries whilst I was photographing the result – it fell down the back of our wall and into the neighbour’s garden never to be seen again. This didn’t improve my mood. However, peace and harmony were restored when we tried a slice later that evening. We were both in gastronomic ecstasy thanks to this lovely marquise. The sponge was rich and the filling was both tart and creamy – a fantastic combination which worked as well as a layer cake as it might have done as a roulade. Unless anyone else comes up with further plans to humiliate me, I shall be sticking to Liskeard Mess in future or maybe Fol-de-Rol.