Other than week one, I have joined in every single week of the Bake Off so far – it’s a miracle! Even though both kids are now at school full time, I still don’t manage to get around to doing my bake until a weekend. I must remedy that though, as it’s so hard to photograph with them around. “Please Mummy, can I have some now?”. NO! I haven’t finished yet… Anyway, for dessert week, I thought I would have a go at a roulade.

But not a meringue based one, as my oven is so temperamental and I just know it would end up burning, then I’d get frustrated, throw it away, and well; just not join in. So I decided on a cake based one instead. The only roulade I’ve ever made before is a Slimming World one and I’ve never really had a problem, so I was confident about this bake…

I shouldn’t have been! The recipe I was using as a base said to roll up the roulade with some baking paper when it came out of the oven; I presume this is so it already has its shape when you come to roll. But, mine didn’t want to cooperate and started cracking, so I ended up with a ‘trilade’ instead . And the cake burned slightly underneath. (But was fine on top – see, temperamental oven!). On the whole though, it still tasted nice!

Ingredients (serves 8)

Cake

• 3 medium eggs
• 85g golden caster sugar (plus 1tbsp)
• 85g plain flour, sifted
• 1tsp baking powder, sifted
• 1tsp vanilla extract

Filling

• 3 passion fruit, flesh, juice and seeds removed
• 125g mascarpone
• 100g fromage frais
• 1/2dsp golden caster sugar
• 1/2tsp vanilla extract

Topping

• 6 squares white chocolate, melted
• 1 passion fruit, flesh, juice and seeds removed

Method

• Preheat oven to gas 6/200c/400f. Grease and line a 30 x 24cm Swiss roll tin with baking paper. (I actually just used a baking tray, the closest size I could find to this). 
• Put the eggs and sugar in a large mixing bowl and beat with an electric hand mixer for around 5 minutes, until thick and light.
• Fold in the flour and baking powder, and then the vanilla.
• Pour into the tin and tilt to level the mixture, then bake for 12-15 minutes until just springy and golden.
• Turn out onto another sheet of paper dusted with 1tbsp of caster sugar. (I ended up skipping the following as this is when my sponge started to crack). Roll the paper up inside the sponge then leave to cool completely.
• For the filling, mix all filling ingredients together well and spread over the unrolled sponge, then roll up.
• For the topping, drizzle the melted chocolate and the passion fruit over the top of the roulade.
• Enjoy!

(For best results, keep in the fridge until serving).

Linking to:
#GBBOBloggers2018 with Mummy Mishaps