Chocolate Orange and Marzipan Roulade
Uploaded by Renshaw Baking
- 3 large eggs - room temperature
- 75 g caster sugar
- 50 g plain flour
- 25 g cocoa powder
- 500 g Renshaw Original White Marzipan
- 400 g Renshaw Chocolate Flavour Frosting
- Dark chocolate
- White chocolate
- Orange curd
Renshaw products used
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Preheat the oven to 200°C/400°F/Gas Mark 6.
Add the eggs and caster sugar, and mix with an electric whisk for 5 to 10 minutes or until the mixture is thick and creamy.
Sift in the plain flour and cocoa powder and fold in gently with a metal spoon.
Spread the chocolate crème cake thinly on baking sheets (swiss roll depth) and bake for 10 minutes.
Turn the sponge out on to a sheet of greaseproof paper dusted with caster sugar. Brush the greaseproof paper on the back of the sponge with a little cold water and then gently peel off.
Place another sheet of greaseproof paper on top and then turn the sponge over.
ASSEMBLING THE CAKE:
Mix together the orange curd and Renshaw Chocolate frosting to give the desired flavour.
The top of the sponge should now be facing upwards. Spread a very thin layer of the Renshaw Chocolate frosting on top just enough to adhere to the marzipan layer.
Knead and roll out the Renshaw Original White Marzipan on a work surface dusted with icing sugar to about 2mm in thickness. Ensure the marzipan is wide and long enough to cover the chocolate sponge layer.
Roll the marzipan onto a rolling pin and then unroll over the sponge, trimming any excess marzipan from the sides of the cakes.
Mark the top of the marzipan with lines 4cm apart then cut into strips.
Spread a very thin layer of the Renshaw Chocolate/orange frosting over the top.
Start to roll up the first strip into a circle then place it on its side on the cake board.
Take each strip and roll it around joining onto the previous strip until they are used up or fit the cake board, press a separate cake board on the top of the roulade to flatten.
Knead and roll out the other half of the Renshaw Original White Marzipan on a work surface dusted with icing sugar to about 2mm in thickness in a circle big enough to cover the top and sides of your roulade.
Spread a very thin layer of the Renshaw Chocolate frosting on the top and sides of the prepared roulade.
Cover the coated roulade with the rolled-out marzipan and trim off the excess.
COVERING THE CAKE:
Melt the dark chocolate in a microwave or in a bowl over warm water.
Place the roulade on a cake cooling wire over some greaseproof paper and coat with the melted chocolate by pouring over and spreading with a pallet knife. Place on a cake board and leave to set.
To add an extra special look as soon as you have coated the cake, melt white chocolate and add to a piping bag, then drizzle over the top of the coated cake and then allow to set.