Recipe - Valentine Warner's chocolate roulade with redcurrants


Impress your friends with a sophisticated take on the classic Swiss role. It takes 20 minutes and costs £1.27 per serving to whip up Valentine Warner’s Chocolate Roulade with Redcurrants.



butter, softened, for greasing
6 large free-range eggs, separated
150g caster sugar
60g cocoa powder, plus extra
for dusting
icing sugar, for dusting

For the filling
250ml double cream
1 tablespoon icing sugar
250g redcurrants


Serves: 6

Cooking time: 20 mins

Cost per serving: £1.27



1. Preheat the oven to 160°C fan/180°C/Gas 4. Line a 23cm × 33cm Swiss roll tin with baking paper. Grease with a little butter and set aside.

2. Whisk egg yolks and caster sugar until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. In a separate bowl, whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour into the prepared tin and spread gently with a spatula.

3. Bake in the centre of the oven for 20 minutes, or until well risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to stand until cold. The cake will sink down into the tin and this is fine.

4. To make the fi lling, whip the cream with the icing sugar until thick enough to stand in soft, floppy peaks. Place a large piece of baking paper on the work surface and gently turn out the cake on to the paper.

5. Spread the cream over the cake and dot with the redcurrants (save some redcurrants for decorating later). Roll up gently from one of the short sides and transfer to a serving plate with the outer edge end face down on the plate in order to present a smooth top. Dust with icing sugar and cocoa powder. Decorate with the reserved redcurrants and cut into thick slices to serve. This is good chilled as well, but dust with cocoa and sugar only after you have taken it out of the fridge and are ready to serve it.

Taken from The Good Table published by Mitchell Beazley.

Photograph  ©Jonathan Lovekin

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