Black Forest Roulade with Five Spice Plums

Black Forest Roulade with Five Spice Plums

Yields: 6 servings

Prep time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

Ingredients:

For the Roulade:

• 4 large eggs, separated
• ¾ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• Pinch of salt

For the Five Spice Plums:

• 1 lb ripe plums, pitted and sliced
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon five-spice powder
• 1 tablespoon lemon juice

For the Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup Chocolate shavings

Instructions:

Prepare the Plums:

1. In a medium saucepan, combine plums, sugar, cornstarch, five-spice powder, and lemon juice.
2. Cook over medium heat, stirring occasionally, until plums are soft and sauce thickens (about 8-10 minutes).
3. Let cool completely.

Prepare the Roulade:

1. Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
2. In a clean bowl, beat egg whites until stiff peaks form. Gradually add ¼ cup sugar, beating until glossy.
3. In a separate bowl, whisk egg yolks with remaining ½ cup sugar until pale and thick.
4. Sift flour, cocoa powder, and salt over the yolk mixture and gently fold.
5. Gently fold the egg whites into the yolk mixture in two batches, being careful not to deflate.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
8. Remove from oven and let cool for 5 minutes.
9. Invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
10. Roll up the cake with the towel starting from the short end and let cool completely.

Assemble the Roulade:

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Unroll the cake and spread the whipped cream evenly.
3. Spread the cooled five-spice plums over the whipped cream. Sprinkle chocolate shavings.
4. Roll the cake back up tightly without the towel.
5. Place seam down on a serving platter.
6. Chill for at least 1 hour before serving.

Nutrition Information (Approximate, per serving):

• Calories: 350-450
• Fat: 20-25g
• Protein: 8-10g
• Carbohydrates: 45-55g
• Sugar: 30-40g

Tips:

• Ensure egg whites are at room temperature for optimal volume.
• Don't over-mix the batter to keep the roulade light and airy.
• Roll the cake while it's still warm to prevent cracking.
• When adding your whipped cream and plum filling, leave about an inch bare at the edge of the end of the roulade, to keep the filling from squeezing out of the end once the cake is rolled up.
• You can substitute other fruits like cherries or berries for the plums.
• For a richer chocolate flavour, melt dark chocolate and drizzle over the finished roulade.
• Be very careful when rolling the cake. A delicate but firm touch is needed.
• A serrated knife works very well when slicing the roulade into individual servings.