Recipe

Spiced sponge & rhubarb roulade

  • 45 mins cooking
  • Serves 10
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Ingredients

Spiced sponge
  • 5 eggs, separated
  • 2/3 cup (150g) caster sugar (superfine sugar)
  • 1 1/2 tablespoon hot water
  • 80 gram 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 (superfine), extra
Roasted Rhubarb
  • 500 gram rhubarb, trimmed, cut into 5cm (2-inch) lengths
  • 1/3 cup (75g) firmly packed brown sugar
  • 2 teaspoon finely grated orange rind
  • 1 tablespoon orange juice
  • 1 cup piece fresh ginger (12.5g), grated
Mascarpone cream
  • 1/2 cup (125ml) thickened cream
  • 1 cup (250g) mascarpone

Method

Spiced sponge & rhubarb roulade
  • 1
    Preheat oven to 200°C. 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 5 minutes or until very thick. Pour the hot water down 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 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 a long side. Cool for 5 minutes. Unroll sponge, remove paper; reroll, cover with a clean tea towel. Cool.
  • 6
    Meanwhile, make roasted rhubarb; combine ingredients in a medium bowl; transfer to a small shallow baking dish. Roast in oven for 10 minutes, stirring halfway, or until rhubarb is tender.
  • 7
    Unroll sponge; spread with mascarpone cream, leaving a 2.5cm (1-inch) border. Top with rhubarb. Reroll sponge to enclose filling. Serve roulade drizzled with rhubarb pan juices.
  • 8
    To make mascarpone cream, beat cream and mascarpone in a small bowl with an electric mixer until soft peaks form.

Notes

This recipe is best made on day of serving.

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