A quick and easy dessert idea with our lightly spiced sponge encasing sweet syrupy roasted rhubarb and marscapone cream.
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Ingredients
Spiced sponge
Roasted Rhubarb
Mascarpone cream
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.
This recipe is best made on day of serving.
Note
