Happiness is a state of mind it isn’t a thing.
Is it me? It feels like only yesterday I was spouting on about making strawberry jam. Here we are panicking over stocking fillers and worrying about eating up the lat of the mince pies. As many of you know Christmas is my favourite time of the year and I can’t wait for December 25th but I want the hurley burley to stop and I want us to not go on huge buying binges and end up with bills we cannot pay. I found my late father-in-law’s Christmas diary – who sent cards to whom and present lists. They were all modest presents circa 1950’s but from the notes he has written it was great fun and something to really look forward to not like today where we are all finding “quick and easy” ways to ease the pressure of what should be a joyous occasion not an onerous few days we have to get through, and of course God help us if Jesus comes into it. So may I wish you a simple Happy Christmas.
Recipe:
Chocolate Roulade
6 eggs, separated
100g caster sugar
35g cocoa powder
35g self raising flour
Filling:
300ml whipping cream
300g Raspberries or other more seasonal fruit
Line a shallow baking ray with Bake-O-Glide.
Whisk the egg yolks with 40g of the sugar until they are pale about 5 minutes. Set a side.
Whisk the egg whites together until they reach the soft peak stage then add the remaining sugar 1 tbsp at a time until the stiff peak stage is reached. Gently fold the pale egg yolks into the egg whites and then fold in the sifted flour and cocoa and fold that into the egg mix. Spread the cake mix on to the shallow baking tray and bake in a pre heated oven 200c Oven for 8-10 minutes or until the cake springs back when gently pressed in the centre.
While the cake is baking, lay a clean tea towel over a wire rack and then lay a piece of greaseproof paper over the towel.
When the cake is done, remove from the oven and immediately invert it onto the towel and peel off the Bake-O-Glide. Cool the cake completely. (Sometimes I wrap it up in the greaseproof paper so that it is easier to re roll when I fill with cream)
When the cake is ready, whip the cream to soft peaks and spread over the cake base. Scatter over the fruit.
With the short end of the cake facing you, roll it carefully into a roulade. Wrap in the clean towel and secure the top using clothes pegs or a bulldog clip to hold its’ shape. Place in the refrigerator.
This article by Amy Willcock appears in The
Shooting Gazette December 2007, and is reproduced here with permission.
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