Cherry roulade
Creamy, fruity and just a touch boozy, this delicious treat is guaranteed to be a crowd-pleaser.
Serves 12 • Prep 25 mins, plus cooling • Cook 12-14 mins
For the sponge:
4 medium eggs
150g caster sugar
Zest and juice 1 lemon
75g plain flour
50g ground almonds
1tsp baking powder
1½tbsp kirsch
For the filling:
250g mascarpone
2tbsp icing sugar, plus extra for dusting
300g frozen cherries, defrosted 150ml double cream
100g cherry jam
You will need:
21x33cm baking tin or tray, the base lined with baking paper
Heat the oven to 180C Fan/gas 6. For the sponge, use an electric mixer to whisk the eggs and sugar until thick enough to leave a trail on the surface, about 6 mins. Add the lemon zest and juice. Combine the flour, ground almonds and baking powder, then fold into the egg mixture. Immediately pour into the prepared tin, smoothing the top with a palette knife. Cook for 12-14 mins until the sponge is golden and springs back when pressed.
Cool for 5 mins in the tin, then run a knife around the edge and invert onto a sheet of baking paper dusted liberally with icing sugar. Brush the sponge with the kirsch then, while still warm, roll up using the paper to help, and leave to cool.
For the filling, whip the mascarpone and icing sugar until firm. Whisk in the cherries until they break up and ripple through the cream. Whip the double cream to soft peaks, then fold through to intensify the ripple effect.
Unroll the sponge, spread with jam then spread over the cream mixture and roll up. Dust with icing sugar.
Per serving: 329 cals, 20g fat, 11g sat fat, 30g carbs