We were out to dinner last night and I was asked to take something sweet for dessert. This is one I had been wanting to try for a while but needed an excuse to make. While I could easily have made it for home, and probably even have eaten the whole lot myself, I thought I should keep it for a time that it could be shared. Pleasingly, it was enthusiastically received and rather delicious. It was light and fluffy and altogether rather too more-ish!
According to the author of the cookbook this came from: " this beautiful light-as-air dessert cake has no flour, it's really a chocolate souffle omelette".
The Margaret Fulton Cookbook (2006 ed.)
3 x 60g eggs, separated
½ cup caster sugar
2 tablespoons sifted cocoa
1 teaspoon vanilla essence
¾ cup cream, whipped
1 punnet fresh strawberries or raspberries (I used frozen "summer berries")
Preheat oven to 180˚C. Line a 30cm x 25cm Swiss roll tin with baking paper. Beat the egg yolks with a whisk or electirc beater until thick and creamy. Gradually beat in the sugar. Sift cocoa then fold into the egg yolk mixture with the vanilla essence.
Beat egg whites until soft peaks form and fold into cocoa mixture. Pour at once into prepared tin and bake for 15 minutes, until the cake has drawn away from sides and springs back when gently touched in the middle.
Have ready a tea towl liberally sprinkled with caster sugar. Turn the cake out onto the towel and carefully peel away the base paper (I found this quite difficult and used a small sharp knife to help separate the cake and the paper) While still warm, roll the cake up, including the tea-towel and leave on a wire rack to cool. When completely cooled, unroll and spread with whipped cream. Scatter over sliced strawberries or raspberries. Roll the cake up and chill in the refrigerator for 30 minutes.
Note: don't be alarmed if the cake starts to crack whe you shape it inot a roll as the cream will bind it well. The melt-in-the-mouth quality of this roulade is worth a crack or two.