Hey ho, the picture I had in my head before making this roll, was very different to the one it actually turned out to be! You've heard of Eton Mess, now look as the mess I made. After the last one I attempted, I tried to be more careful, but it turned out to be even more of a disaster than the first one. I was impressed by the Jam Roll Celia made recently, which looked so good and so perfectly formed. When my mother turned up with a bowl of blackcurrants from her garden I knew exactly what I wanted to make with them. I had thought maybe the Christmas roulade didn't roll well because it was too thick, so I made a different recipe and used less ingredients to make a thinner version - that was the plan anyway! The sponge actually rose really well and turned out to be nearly as thick as my first attempt.
This is what I did
- Simmered 250g blackcurrants and 50g natural granulated sugar in 100ml water until soft.
- Mixed 1 tbsp arrowroot in a little water and stirred into the blackcurrants then left to cool.
- Whipped 150ml double cream until peaks formed.
- Folded cream into blackcurrants.
- Meanwhile, melted 100g 70% dark chocolate in a bowl over the cooking blackcurrants.
- Whisked 4 eggs with 100g vanilla sugar until pale and very thick.
- Added 15ml of just boiled water and continued to whisk until incorporated.
- Folded in the chocolate.
- Folded in 75g white spelt flour.
- Poured mixture into a lined Swiss roll tin and baked at 200C for 8 minutes.
- From here on in, things started to go wrong. Decided it might be better to roll up the sponge whilst still warm so turned it out onto a baking sheet sprinkled with caster sugar and rolled up. Left until cool.
- Unrolled the sponge which promptly proceeded to break up.
- Covered the inside with the blackcurrant cream then tried to re-roll. It didn't like this treatment at all and broke up big time.
- Lifted it onto a plate in order to take a photograph where not only did it break up some more but the filling squidged out from all sides.
- Took a photo of the gory mess anyway.
Luckily, despite the less than perfect roll, it tasted pretty damn good. CT and I tucked into it not long after it my rolling fiasco and pronounced it delicious. The sponge fragments had soaked up the blackcurrant cream and the fruity hit was strong. The big question is, do I bother trying to do one of these rolls again or do I just give up now?