Filling:
200ml/7floz crème fraîche
200ml/7floz double cream
150g/6oz white chocolate
250g/10oz raspberries
Method:
- First make the filling and set aside to cool.
- Heat the crème fraîche and 100ml/4fl oz of the double cream on a moderate heat.
- Break up the white chocolate and put into a glass bowl.
- Pour the heated creams over and leave for a few minutes so that the chocolate melts. Stir until it has completely melted.
- Cover with cling film and put into the fridge to chill for at least 4 hours or overnight.
- Pre-heat the oven to gas mark 6/200°C/fan 180°C/400°F.
Line a 35x24cm/14x10in shallow baking tray with baking parchment.
- Whisk the egg yolks with 40g/2oz of the sugar until they are pale, and thick. Set aside.
- Whisk the egg whites together until they reach the soft peak stage, then
whisk in remaining sugar 1 tablespoon at a time until the stiff peak stage is
reached.
- Gently fold the egg yolks into the egg whites, then sift cocoa and flour together and fold into the egg mix.
- Spread the cake mix on to the baking tray and bake in pre-heated oven for 8-10 mins or until the cake springs back when gently pressed in the centre.
- While the cake is baking, lay a clean tea towel over a wire rack and then lay a piece of greaseproof paper over the towel.
- When the cake is done, remove from the oven and immediately invert it on to the tea towel and peel off the baking parchment. Leave to cool completely.
- When the cake is ready to assemble, whip the rest of the cream to soft peaks
and, together with the raspberries, fold into the chilled chocolate mix.
- Spread over the cake base. With the short end of the cake facing you, roll it carefully into a roulade.
- Wrap in the tea towel and secure the top using clothes pegs or a bulldog
clip to hold it in shape.
- Place in the refrigerator until needed. To serve, dust with icing sugar or cocoa.
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