A GF friend was coming to visit so I made this roulade sponge roll. First time for everything.


4 Tbs cocoa powder
100ml milk, plus 3 Tbs extra
5 eggs, separated
125g caster sugar
2 Tbs berry jam (I used cranberry)
whipped cream flavoured with vanilla extract
icing sugar to dust

Preheat oven to 180C. Line a 30 x 20cm Swiss roll tin with baking paper. In a bowl mix the cocoa ant 3 Tbs milk. Heat 100ml milk in a pan until almost boiling, then add to bowl, stirring. Leave to cool for 10 mins.
Whisk egg whiles in a clean grease-free bowl until soft peaks form. In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick. Gradually whisk in the cooled milk, then fold in egg whites. Spoon the mixture into the prepared tin and smooth the surface. Bake for 25 mins or until just firm.
Turn out on to a board lined with baking paper. Roll the roulade around both pieces of baking paper while still warm. Leave to cool, unroll and peel off paper. Spread with jam and cream and re-roll.
If you just want to use canned cherries turn sponge out on to a board lined with baking paper and peel of lining paper. Cover with a damp tea towel.
Spread the jam over the sponge and top with cherries, drained and chopped. Roll up fro the shortest end, dust with cocoa and icing sugar.


Adapted from a recipe from Good Housekeeping’s Easy to Make! Wheat Free

This is my entry into July's Sweet New Zealand hosted by Bridget of After Taste. I missed out on June's entries - doh!