Blackcurrant Roulade | Guest Recipes | Nigella's Recipes (2024)

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  Copenhagen Food

1. Preheat the oven to 180°C/350°F/Gas 4. Line a 40 x 30cm [16 x 12in] Swiss roll tin [jelly roll pan] with baking parchment and butter it lightly.
2. For the roulade, whisk the eggs and the 125g [⅔ cup] sugar with an electric whisk until pale and increased in volume to a pale mousse. Sift in the flour and baking powder; don’t skip this step, as it's very important to sift the flour to get the correct, airy result. Gently fold the flour mixture into the egg mixture, then gently fold in the milk. Pour the batter into the prepared tin andspread it out evenly. Bake for 10 minutes, or until it springs back to the touch of a finger. Remove from the oven, sprinkle with the 2 Tbsp sugar and leave to cool on a wire rack.
3. For the cream, blitz the jam a bit in a food processor so that it becomes more like a paste. Place in a small saucepan and set over a gentle heat until it melts.
4. Meanwhile, soak the gelatine leaves in cold water for about 10 minutes to soften up, then lift them out of the water and stir into the hot blackcurrant jam, stirring well to dissolve evenly. Let the mixture cool to room temperature. Whip the cream until it billows, then fold it into the blackcurrant jam.
5. Turn the cake over, peel off and discard the baking parchment and spread the cream evenly over it, leaving 1cm [⅜in] of the edges uncovered. Now roll it up from one long side into a roulade. Wrap the roll tightly in baking parchment and leave to chill in the refrigerator for at least 2 hours, then cut into slices and serve.

1. Preheat the oven to 180°C/350°F/Gas 4. Line a 40 x 30cm [16 x 12in] Swiss roll tin [jelly roll pan] with baking parchment and butter it lightly.
2. For the roulade, whisk the eggs and the 125g [⅔ cup] sugar with an electric whisk until pale and increased in volume to a pale mousse. Sift in the flour and baking powder; don’t skip this step, as it's very important to sift the flour to get the correct, airy result. Gently fold the flour mixture into the egg mixture, then gently fold in the milk. Pour the batter into the prepared tin andspread it out evenly. Bake for 10 minutes, or until it springs back to the touch of a finger. Remove from the oven, sprinkle with the 2 Tbsp sugar and leave to cool on a wire rack.
3. For the cream, blitz the jam a bit in a food processor so that it becomes more like a paste. Place in a small saucepan and set over a gentle heat until it melts.
4. Meanwhile, soak the gelatine leaves in cold water for about 10 minutes to soften up, then lift them out of the water and stir into the hot blackcurrant jam, stirring well to dissolve evenly. Let the mixture cool to room temperature. Whip the cream until it billows, then fold it into the blackcurrant jam.
5. Turn the cake over, peel off and discard the baking parchment and spread the cream evenly over it, leaving 1cm [⅜in] of the edges uncovered. Now roll it up from one long side into a roulade. Wrap the roll tightly in baking parchment and leave to chill in the refrigerator for at least 2 hours, then cut into slices and serve.