You don’t need flour in this recipe from Woman’s Weekly reader Janet Creek. Not only does that make it very simple and easy to make, it’s gluten-free too.
- For the roulade
- 5 large eggs, separated
- 1/8tsp lemon juice
- 150g (5oz) caster sugar
- 60g (2oz) cocoa, sifted
- 15g (½oz) cornflour
- Icing sugar, for dusting
- For the filling:
- 300ml carton double cream
- 2 level tbsp caster sugar
- 2tbsp brandy
Set the oven to 200°C or gas mark 6.
To make the roulade: Whisk the egg whites with the lemon juice until stiff. Whisk egg yolks and caster sugar until thick and creamy, add double-sifted cocoa and cornflour. Beat in one-third of the whisked egg whites into the cocoa mixture, then fold in the remaining whites.
Bake the roulade in the centre of the oven for 7½ – 8 mins. When cool, turn out on to greaseproof paper dusted with icing sugar.
To make the filling: Whisk the double cream until it forms soft peaks, then whisk in the sugar, and add the brandy.
Spread this mixture evenly over sponge, and roll up. Once rolled, wrap in foil and refrigerate for at least 24 hours.
To serve, trim each end and dust with icing sugar. (Not suitable for freezing).
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