Chocolate roulade recipe: How to make Queen’s favourite chocolate treat

Queen Elizabeth II, 94, will be sitting down to watch the Royal Ascot Gold Cup race this afternoon around the same time she takes her daily high tea. This is the first time in her 68-year reign the Queen hasn’t been able to attend the five day racing festival which is taking place behind doors due to the coronavirus pandemic – and she’s sure to be sad at missing such an enjoyable day out.

As well as world-class racing, there’s something else the Queen is missing today.

Royal Ascot offers gastronomical delights and the Queen is usually treated to a special spread including a spectacular afternoon tea.

Ascot racecourse’s Head Chef and Executive Chef, Ben Dutson and Gemma Amor have shared how to recreate one of the Queen’s favourite cakes at home.

While chocolate roulade is usually associated with Christmas it is one of the delights that feature in the Queen’s afternoon tea every year at Royal Ascot.

READ MORE: Buttermilk scones recipe: How to make Queen’s favourite Ascot treat

Bake in the preheated oven for about 20-25 minutes until the sponge is risen and its top feels firm and slightly crisp.

Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

Whip the cream until it just holds its shape.

Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar.

Turn the roulade out onto the paper so its lining paper is on top, then carefully peel off the paper.

Spread the roulade with the whipped cream, leaving a border of about 2cm around the edges.

With one of the shortest edges facing you, make a cut along it with a sharp knife, going about halfway through the sponge.

This will help to start the rolling up.

Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll.

Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices.

Dust with icing sugar.

source: express.co.uk