Chocolate and Cherry Roulade

Ingredients:

For the Cake:
5 egg whites
50g caster sugar
pinch of salt
pinch of cream of tartar
1 tsp vanilla extract
60g soft brown sugar
50g plain flour
3 tbsp cocoa powder (the best you can get)
icing sugar, to dust

For the Filling:
440g tin of pitted cherries, drained and roughly chopped (reserve the syrup)
100ml brandy
330ml double cream
1 tbsp icing sugar
1 tbsp vanilla extract

Method:

Add the egg whites to a clean and dry bowl then beat with a fork until foaming. Add the cream of tartar and use a whisk to beat the mixture until soft peaks form. Gradually whisk in the caster sugar 1 tbsp at a time, along with the vanilla extract, to form a glossy, stiff, meringue.

Now sift together the flour and cocoa powder into a bowl. Stir in the brown sugar then gently fold the mixture into the egg whites, ensuring you keep as much air in the mixture as possible. Pour the resultant mix into a buttered and floured Swiss roll tin (or a deep sided baking tray lined with baking parchment), levelling off with a palette knife.

Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until the cake mixture is lightly browned and set through. Remove from the oven and set aside to cool for 5 minutes before turning out onto a piece of baking parchment dusted with icing sugar. Set aside to cool.

In a saucepan, combine the cherries, their syrup and the brandy until the mixture flows easily then spoon the mixture all over the top of the sponge and set aside to cool slightly.

When cooled roll the cake, along its longest side, into a log using the parchment paper to help. When rolled sit the roulade on the seam, dust with icing sugar and serve.

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