Chocolate sponge roll with rhubarb
This fluffy chocolate sponge will go down a treat. Served with whipped cream and poached rhubarb, it’s a must-try dish.
Note: + Cooling time
- 4 Coles Australian Free Range Eggs
- 1/2 cup (110g) caster sugar
- 2 tbs hot water
- 1/2 cup (75g) self-raising flour
- 2 tbs cocoa powder
- 400ml thickened cream, whipped
- 1/2 cup (125ml) Pimm’s or orange juice
- 1/3 cup (75g) caster sugar
- 1 bunch rhubarb, stems trimmed, cut into 5cm lengths
Preheat oven to 180°C. Grease a 23cm x 32cm (base measurement) Swiss roll pan. Line with baking paper.
Use an electric mixer to whisk the eggs and sugar in a large bowl for 8-10 mins or until the mixture is light and fluffy and doubled in size. Use a large metal spoon to fold in the hot water. Sift the flour and cocoa powder over the egg mixture. Fold until well combined. Pour into the prepared pan. Bake for 10-15 mins or until a skewer inserted in the centre comes out clean.
Place a large piece of baking paper on a clean work surface. Turn the hot sponge onto the paper. Remove baking paper from the top of the sponge. Using paper as a guide, starting from 1 short end, roll the sponge into a log. Set aside for 10 secs. Unroll the sponge, then reroll. Transfer to a wire rack to cool.
To make the poached rhubarb, combine Pimm’s or orange juice, sugar and rhubarb in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until sugar dissolves. Increase heat to medium-high. Simmer for 5 mins or until the rhubarb is tender. Use a slotted spoon to transfer rhubarb to a plate. Increase heat to high. Bring syrup in the pan to the boil. Reduce heat to low. Simmer for 5 mins or until syrup reduces by half. Cool completely.
Unroll the sponge. Spread with three-quarters of the cream, leaving a 2cm border at 1 end. Top with two-thirds of the rhubarb. Drizzle with a little of the syrup. Roll sponge to enclose the filling, starting from the opposite end to the border. Place on a serving plate. Top with remaining cream, rhubarb and syrup.