John Myers
Ingredients for 1 servings:
- 4 egg whites
- 4 tbsp water
- 200 g sugar
- 4 egg yolks
- 60 g flour
- 60 g cornstarch (cornflour)
- ½ tsp, leveled baking powder
- 40 g cocoa powder (unsweetened)
- ¼ liter cream
- 1 packet of vanilla sugar
- 1 pack of cream stiffener
- Cake icing, chocolate
- 50 g coconut oil
- 100 g dark chocolate
- 50 g chocolate, whole milk
- rum
- possibly powdered sugar
- possibly jam
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a fine attractive pastry
Beat egg whites and cold water until stiff. Sprinkle in the sugar and beat briefly. Fold in the egg yolks. Mix the flour, cornstarch, baking powder, and cocoa powder, sift over the mixture, and fold in loosely. Line a baking tray with baking paper, spread the dough onto it, and bake in a preheated oven at 190°C (middle rack) for about 15 minutes. Immediately turn the sponge cake out onto a tea towel and carefully peel off the paper. Roll up the dough, INCLUDING the tea towel, and leave to cool in the towel. For the filling: beat the cream with cream stiffener and vanilla sugar (and a little sugar if desired). Carefully roll up the cooled dough and drizzle with a little rum. Then spread the whipped cream and roll it up again using the tea towel. You can now drizzle with chocolate glaze and decorate as desired, or just sprinkle with powdered sugar. For the glaze, slowly melt the coconut oil and add the chocolate. (Do not let the oil get hot). Once the chocolate has melted, stir everything well and let it cool slightly. Just before the mixture thickens, pour the glaze over it. It will be especially delicious if you spread the roulade with hot jam first!
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