Manhattan Roulade

The Great British Bake Off judge and Good Housekeeping cover star Mary Berry is loved for her fail-safe, practical recipes. They have seen her reign supreme as queen of the kitchen for years.

‘The layers in this roulade are extra thin and dainty because the cake mixture is baked in two separate Swiss roll tins and the cakes are joined together at the rolling stage,’ says Mary.

Hands-on time 40min, plus cooling and chilling. Cooking time about 10min. Serves 10

6 large eggs, separated 200g (7oz) caster sugar 125g (4oz) self-raising flour 40g (1½oz) cocoa powder, sifted, plus extra to dust

FOR THE WHITE CHOCOLATE BUTTERCREAM

3tbsp milk 60g (2½oz) white chocolate, chopped 4tbsp coffee liqueur 125g (4oz) icing sugar, sifted 175g (6oz) unsalted butter, softened, plus extra to grease White and dark chocolate curls, to decorate

1 Grease and line two 23 x 33cm (9 x 13in) Swiss roll tins with baking parchment. Preheat oven to 190°C (170°C fan) mark 5. In large grease-free bowl using a handheld electric whisk, beat egg whites until they hold soft peaks. Gradually add 75g (3oz) of the sugar, beating constantly, until stiff peaks form and sugar completely dissolves.

2 In a separate large bowl with clean beaters, beat egg yolks and remaining caster sugar until very thick and pale yellow. Add flour and cocoa; beat until well mixed. Gently fold beaten egg whites into egg yolk mixture, one-third at a time. 3 Spoon mixture into prepared tins, spreading evenly. Bake for 8-10min or until tops of sponges are springy to the touch. 4 Meanwhile, dust two large sheets of baking parchment with cocoa powder. Carefully turn each sponge directly on to its own sheet. Remove tins and peel off lining parchment from sponges. From one short end, roll up each sponge in its base parchment into a Swiss roll shape. Place rolls, seam-side down, on wire racks to cool completely. 5 Meanwhile, make the buttercream; in a small pan, heat milk until tiny bubbles form around edges of pan. Off heat, with a balloon whisk, beat in chocolate until melted. Stir in coffee liqueur. Cool, then chill until cold (about 30min), stirring occasionally. 6 In a large bowl, with an electric whisk, beat icing sugar and butter for 10min until light and fluffy. Gradually beat cold white chocolate mixture into the buttercream until smooth. 7 Unroll one cooled sponge; spread evenly with about one-third of the buttercream. Starting at the same short end where the roll was started before, roll up sponge (without parchment in between). Unroll second sponge; spread with another third of the buttercream. Join sponges and continue rolling to make a thicker Swiss roll. 8 Place roulade on serving plate; spread remaining buttercream over roulade. Decorate with chocolate curls. Chill if not serving immediately.

PER SERVING 421cals, 7g protein, 21g fat (12g saturates), 49g carbs (39g total sugars), 1g fibre