Oh my, oh my. There is no use trying to hide it, this was meant to be a roulade - a chocolate and lime curd roulade! My attempt at rolling the sponge was an unmitigated disaster. It was my turn for a sinking heart when I found out what Chele had chosen for this month's We Should Cocoa challenge - to make a Swiss roll type cake. These are not my forte by any means. Out of the three roulades I've made, I have been slowly improving, but I seem to have regressed with this one: this is the worst I've done yet and just when I wanted to impress most too. There were a number of factors that contributed to the mess, chief amongst them being my limited patience. However, I think I undercooked the sponge a little and I just didn't make enough of the mixture to fill the tin properly. I was trying to make a sponge that wasn't too thick and therefore easier to roll - ha!
Luckily, where this has failed on the all important visual factor, it succeeded hugely on the even more important one of taste. Forget this as cake, it was a delicious and decadent dessert which CT and I mmmmd and ahhhd our way through with silly expressions of pleasure on our faces.
You may not want to emulate me here, but this is how I did it.
- Melted 50g 70% dark chocolate over a bowl of hot water with 1 tbsp of lime juice.
- Removed from the heat and left to cool.
- Beat 2 duck egg yolks with 60g caster sugar until the mixture was pale, thick and custard like.
- Sifted in 1/2 tsp ground ginger and stirred carefully.
- Stirred in the melted chocolate - also carefully.
- Whisked the 2 duck egg whites with a pinch of salt until stiff.
- Folded in 1/3 at a time.
- Spread onto a 20cm x 29cm Swiss roll tin lined with baking paper and baked for 10 mins at 180C (2 minutes more would have given a firmer sponge I reckon).
- Removed from oven and immediately turned onto a sheet of baking paper dusted with caster sugar.
- Rolled this up whilst hot and left to cool (the theory being this would form it into some sort of roll shape that would lesson the cracking when rolled later).
- Mixed 125g of mascarpone with 2 tbsp of lime & ginger curd.
- Unrolled baking paper to find my sponge was in bits - oh b*****.
- Too disheartened to make the attempt again, I had a quick change of plan.
- Divided the bits up into 4 and layered them with the mascarpone filling to form a vague likeness to a roulade.
The cake was rich and squidgy and tasted divine. The creaminess of the mascarpone filling and the tartness of the lime were like yin and yang - creating a heavenly harmony and the ginger formed a subtle backdrop to the main event.
This creation was so delicious, I've decided to name it after my home town, Liskeard. Eton Mess is certainly yummy but why shouldn't a modest market town in Cornwall have its very own culinary delight? Next time I'll serve it in a glass - it might look better that way. After an unpromising start, I feel I've snatched a worthy victory from the jaws of disaster.