Vanilla Velvet Roulade

(Gluten Free)

CategoryCuisineCooking Method

Chocolate & Vanilla Roulade - and it's Gluten Free!

Vanilla and chocolate roulade, gluten-free, made with First Choice Vanilla Velvet.

NOTE: Requires standing overnight

* Tip
 Place First Choice Velvet in the freezer for 1 hour before use
Ingredients:
 1 l First Choice Vanilla Velvet
 4 eggs, separated
 115 g castor sugar
 115 g milk chocolate, melted and cooled
 1 tsp instant coffee, dissolved in 2 tbsp hot water and cooled
 Icing sugar, to decorate
 Cocoa powder, for dusting
 Fresh raspberries, to serve

Directions:
1

Pre-heat the oven 180 °C (350 °F or Gas Mark 4).
Line a 23 x33cm swiss roll pan with non-stick baking parchment.

2

Whisk the egg yolks and sugar in a bowl until pale and mousse-like.
Fold in the chocolate, then melted coffee.

3

Place the eggs whites in a clean bowl and whisk until stiff but not dry.
Stir a little of the egg whites into the chocolate mixture, then fold in the remainder.

4

Pour into the pan and bake for 15-20 mins, or until firm.

5

Cover the tin with a damp tea towel and set aside for 8 hours, or overnight.

6

Meanwhile, make the filling.
Pour 250 ml First Choice Vanilla Velvet into a mixing bowl and whisk with an electric mixer until fluffy and mousse-like (roughly 5mins).

7

To assemble the roulade, cut a sheet of waxed paper larger than the roulade and place on a work surface.
Dust with icing sugar.

8

Turn the roulade out onto the paper and peel away the lining paper.
Spread the filling over the roulade and roll up from the short side nearest to you.

9

Transfer the dish seam-side down.
Chill for two hours before serving.

Ingredients

* Tip
 Place First Choice Velvet in the freezer for 1 hour before use
Ingredients:
 1 l First Choice Vanilla Velvet
 4 eggs, separated
 115 g castor sugar
 115 g milk chocolate, melted and cooled
 1 tsp instant coffee, dissolved in 2 tbsp hot water and cooled
 Icing sugar, to decorate
 Cocoa powder, for dusting
 Fresh raspberries, to serve

Directions

Directions:
1

Pre-heat the oven 180 °C (350 °F or Gas Mark 4).
Line a 23 x33cm swiss roll pan with non-stick baking parchment.

2

Whisk the egg yolks and sugar in a bowl until pale and mousse-like.
Fold in the chocolate, then melted coffee.

3

Place the eggs whites in a clean bowl and whisk until stiff but not dry.
Stir a little of the egg whites into the chocolate mixture, then fold in the remainder.

4

Pour into the pan and bake for 15-20 mins, or until firm.

5

Cover the tin with a damp tea towel and set aside for 8 hours, or overnight.

6

Meanwhile, make the filling.
Pour 250 ml First Choice Vanilla Velvet into a mixing bowl and whisk with an electric mixer until fluffy and mousse-like (roughly 5mins).

7

To assemble the roulade, cut a sheet of waxed paper larger than the roulade and place on a work surface.
Dust with icing sugar.

8

Turn the roulade out onto the paper and peel away the lining paper.
Spread the filling over the roulade and roll up from the short side nearest to you.

9

Transfer the dish seam-side down.
Chill for two hours before serving.

Vanilla Velvet Roulade
2017-12-07T10:42:50+00:00