85g/3oz caster sugar
½ tsp vanilla paste
2TBS warm water
55g/2oz of Green & Blacks’
-white chocolate, finely chopped
85g/3oz plain flour
Swiss roll tin
30 x 22 x 2cm
12 x 8½ x ¾“
2TBS cold water
2TBS lemon juice
85g/3oz caster sugar
8floz/225ml d. cream
- For the Blackberry Curd – Place the berries, water and lemon juice in a pan and simmer until really soft. Mash with a wooden spoon so the berries are really well broken up. (if using frozen berries, do not add any water).
- Whisk the eggs and sugar together, pour into a saucepan with the mushy berries and butter, then place over a medium heat.
- Stir and cook out the curd until the mixture is thick and coats the back of a wooden spoon. Sieve, stir in the Chambord and set aside to cool.
- For the roulade – Preheat oven to 160c/350f/GM4/Aga-Baking oven, grid shelf on floor. Line a baking sheet with baking parchment and use paperclips to form corners and sides.
- Whisk the eggs, sugar and vanilla paste together until thick, mousse-like and the whisk holds a trail when lifted out of the mixture.
- Add the warm water around the edge of the bowl and fold through, then sift the flour over the mixture and using a big metal spoon, carefully half fold it into the mixture, then add the chopped chocolate and fully fold both in.
- Gently pour into the prepared tin, spread the mixture to the edges and bake on the middle shelf of the oven for 12-15mins. Allow to cool slightly.
- Sprinkle some caster sugar over a large piece of baking parchment and turn the sponge out on to this. Gently remove the paper from the base of the roulade.
- Score the sponge 2.5cm/1” in from the edge on the short side. Using the paper underneath, roll the sponge up and wrap in the paper until you want to fill it.
- To fill the roulade – Whisk the cream until it forms soft peaks, spread the curd on the cooled sponge, spread the cream over the curd, dot blackberries over the cream and then roll. Keep the roulade securely rolled in some baking parchment and tin foil for up to 2hrs and then serve.
Think Ahead & Helpful Hints
- The curd will keep in the fridge for 2 weeks.
- Make sure your eggs are at room temperature before making the sponge so you get the best volume possible in your roulade.
- Make the roulade sponge the morning of the day you’re serving it. Roll up in baking parchment and clingfilm.
- This is absolutely best made on the day!