Chocolate & Cherry Roulade

Chocolate and Cherry Roulade
  • 6 servings
  • 70 minutes to prepare
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  • 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
  • 1tsp vanilla extract



  1. Pre-heat the oven to 180°C/Gas mark 4
  2. Beat the egg whites with a fork until foamy. Add the cream of tartar and continue to whisk until soft peaks form. Gradually, whisk in the caster sugar 1tbsp at a time along with the vanilla extract to create a glossy meringue.
  3. Next, sift in the flour, cocoa powder and brown sugar and gently fold, trying to keep as much air in as possible. Pour the mixture into the prepared swiss roll tin, level off with a palette knife and bake for 10-15 minutes (or until set) and cool for 5 minutes, before turning out onto another piece of baking parchment sprinkled with caster sugar.
  4. In a saucepan, gently warm the cherries with the juices and the brandy then spoon all over the sponge and leave to cool slightly.
  5. Meanwhile, whip the cream with the icing sugar and vanilla. Once cooled to touch, spread the mixture all over the sponge, leaving a 3cm edge along one side.
  6. Roll into a log using the parchment paper to help. Decorate with chocolate curls and a sprinkling of coco powder.