Chocolate & Cherry Roulade Recipe | Booths Supermarket
METHOD Pre-heat the oven to 180°C/Gas mark 4 Beat the egg whites with a fork until foamy. Add the cream of tartar and continue to whisk until soft peaks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.booths.co.uk.
Ingredients
- For the cake:
- 5 egg whites
- 55g caster sugar
- Pinch of salt
- Pinch of cream tartar
- 1tsp vanilla extract
- 60g soft brown sugar
- 50g plain flour
- 3tbsp cocoa powder
- Icing sugar for dusting
- For the filling:
- 1 x 400g tin of pitted cherries, roughly chop the cherries
- 100ml brandy
- 300ml double cream
- 1tbsp icing sugar
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