Champagne and Strawberry Roulade

Strawberry and Champagne Roulade

A roulade is a sponge like, long roll stuffed with filling, a bit like a Swiss roll only made with a light egg mix. They can be sweet or savoury either way they’re always attractive, delicately light and delicious. This is edging on the healthier side of desserts at approximately 280 calories per portion, serve with some extra strawberries and then it contains one of your 5 a day – well, it’s better than a banoffee pie!!!

Strawberry and Champagne Roulade Serves 8

Ingredients Roulade

6 free-range eggs – medium 90g caster sugar 1/2 teaspoon vanilla extract (or 1 of essence) 50 g plain flour - sieved

Filling and Sauce

1 punnet / 400 g fresh strawberry’s 1 pot / approx. 250 g crème fraiche 100 ml champagne or Rosa cava 30 g caster sugar

Method

 Preheat the oven gas 6 / 190*c and prepare a 25 x 35 cm (approx) tray by lining with greaseproof paper and greasing that.

 To make the filling – Slice the strawberries in half and then slice very thinly, toss in the sugar and champagne. Set aside to macerate until needed.

 To make the roulade - separate the eggs and place in separate clean bowls.

 Whisk the egg whites with half of the sugar until stiff.

 Whisk the egg yolks with the remaining sugar until light and throffy and add the vanilla.

 Sieve the flour in to the egg yolk mix and mix together.

 Gently mix the two egg mixes together, being careful not to loose too much air.

 Spoon carefully on to the greased tray and spread out to form a flat layer

 Bake for 12 - 14 minutes on the middle shelf until set and firm.

 Remove and cool slightly before turning out on to a sugared piece of greaseproof paper and then roll to shape when still hot. (Landscape rolling down towards you)

 Set-aside until cold.

 To put the roulade together – Unfold the roulade and spread all over with the crème fraiche.

 Scatter over 2/3 of the strawberries and reserve the remaining with the juice.

 Roll the roulade back to form a log / roll shape.

 Dust with icing-sugar.

 To make the Strawberry and Champagne Sauce – Rapidly simmer the reserved juice and the strawberries for 3 – 4 minutes until slightly thickened. Whiz / process to form a sauce.

 Serve with the roulade.

 Variations  For a non-alcoholic version omit the champagne or replace with sparkling apple juice.

 Try English Cherry’s they are in season at the moment and work great with a chocolate version by replacing 25 g flour with coco powder and grating 50 g dark chocolate in to the uncooked roulade mix.

Recipe by Zena Leech-Calton—Zena is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food