Chocolate Baileys Roulade

Chocolate Baileys roulade

This is so easy to make and tastes delicious – roulades / swiss rolls are best eaten on the day they are made but will keep for another day in the fridge.

Makes 1 medium roulade| Baking time 8-10 minutes at 200 C

Utensils required: Electric whisk | Measuring cups & spoons & scale| 23x33cm baking tin

45 grams flour
30 grams cocoa
pinch salt
3 large eggs – separated
120 grams castor sugar
1/2 tsp vanilla
2 tbps Baileys – used to sprinkle over sponge once baked

1 cup (250 mls) double cream
1 tbsp icing sugar
2 tbsp Baileys

  1. Preheat oven to 200 C
  2. Line and grease 23×33 cm baking tray
  3. Sift flour, cocoa and salt – set aside
  4. Whisk egg yolks and 80 grams sugar until light in colour and thick in texture, then beat in vanilla
  5. In a clean bowl with clean beaters, whisk egg whites until stiff, then whisk in the remaining (40 grams) sugar
  6. Fold in a third of the flour followed by a third of the egg white mixture into the egg yolk mixture, then repeat.
  7. Spoon evenly into prepared tin and bake for 8-10 minutes or until sponge moves slightly away from the side – be careful not to over-bake
  8. Cover with a kitchen towel and turn out leaving baking paper on the sponge so the cake covered while cooling – this helps keep the sponge moist
  9. While the sponge is cooling, make the filling:
    1. Whisk the cream until soft peaks form, then sift in the icing sugar and add the Baileys. Mix until combined
  10. Once the sponge is completely cool, remove baking paper and sprinkle with 2 tbps of baileys, then spread over Baileys cream. Use the cloth to the help roll up the sponge starting on the short side
  11. Dust with cocoa powder or icing sugar if desired