Dessert 2 out of 3 of Kimba's "Berry Desserts" Theme Project
Christmas is just around the corner so once again my "Berry Desserts" Theme Project continues with yet another recipe taken from the Australian Good Food Mag Dec 2010 Issue. I cannot tell you how much I love this magazine.. best thing I've ever subscribed to! This cake was a lot of fun to make, and although the recipe below includes frozen cranberries, unfortunately Coles didn't have any so I settled for frozen raspberries instead! Didn't really matter though, berries are awesome no matter what they are! Cranberries, raspberries, strawberries, blueberries, blackberries... yum!
1/3 cup self raising flour, plus 2 tsp extra to dust
5 eggs, plus 1 eggwhite, lightly beaten
1/2 cup caster sugar, plus 2 tbsp extra
1/4 cup cocoa
1 tsp baking powder
1/3 cup almond meal
10 small fresh bay leaves
2/3 cup frozen cranberries
300ml thickened cream
1 tbsp pure icing sugar
Grated rind of 1 orange
275g jar cranberry sauce
1/2 cup thickened cream
300g dark chocolate, chopped
Preheat oven to 190C or 170C fan. Grease and line a 37cm x 25cm Swiss roll pan. Lightly grease paper and dust with extra flour.
Using an electric mixer, beat whole eggs and caster sugar for 6-8 mins, until pale and thick. Sift flour, cocoa and baking powder into a bowl. Stir in almond meal. Fold flour mixture into egg mixture. Pour batter into prepared pan. Bake for 15-18 mins, until sponge springs back when touched.
Dust a sheet of baking paper with half of extra caster sugar. Cool sponge in pan for 1 min, then turn out onto prepared paper. Peel baking paper from base of sponge and discard. Using sugared paper underneath as a guide, start from a short side and roll up sponge away from you, so sugared paper is rolled inside sponge. Cool completely.
Brush bay leaves and 2 tbsp of cranberries with eggwhite. Coat in remaining caster sugar.
Whip cream, icing sugar and orange rind until soft peaks form. Unroll sponge. Spread with cranberry sauce, leaving a 1cm border. Top with cream mixture. Scatter over remaining cranberries. Using paper as a guide, re-roll sponge as tightly as possible. Do not roll sponge with paper inside. Chill for 30 mins.
To make ganache, heat cream in a pan on medium-low, until starting to bubble. Remove from heat. Add chocolate. Stand for 2 mins. Stir until smooth. Cool for 1 hour 30 mins.
Spread chocolate ganache over sponge roll. Decorate with sugared cranberries and bay leaves. Cut into slices and serve.