Black Forest Roulade

Chocolate swiss roll sponge 
150g caster sugar
3 eggs
50g gluten-free plain flour
75g gluten-free oat flour
25g cocoa powder

1 tablespoon kirsch (cherry liqueur) optional
Black cherry jam
225ml dairy-free whipped cream
Black cherries, 1 small tin, frozen or fresh if available
Plain chocolate

Preheat the oven to 190°c / 170°c fan oven / 375°f / gas mark 5.
Line a 25cm x 35 cm baking tray with greaseproof paper and grease the paper.

If you have a food mixer this job is very easy. This light sponge can be whisked by hand or using an electric hand mixer but this will take longer.

If you are using a food mixer – place the caster sugar and eggs into the machine bowl, fit the whisk attachment and whisk on fast speed for 8 – 10 minutes. It is whisked enough when you lift up the whisk it leaves a trail on the top of the mixture for a second. This is called a sabayon.

If you are using a hand whisk or electric hand whisk – find a large saucepan and a large heatproof bowl that fits on top.
Fill the saucepan with an inch of water making sure it doesn’t touch the bottom of the bowl when placed on top. Bring the water to the boil. Take off the heat.
Place the caster sugar and eggs into the bowl and whisk together.
Place over the saucepan and whisk for 10 minutes until when you lift up the whisk it leaves a trail on top of the mixture.
Using the pan of hot water speeds up this process. This mixture is called a sabayon.

Sieve together the gluten-free plain flour, gluten-free oat flour and cocoa powder. Use a spoon to add the flour to the sabayon and fold in carefully. You want to keep as much air in the mixture as possible so don’t bang the spoon on the bowl!

Start at one end of the baking tray and pour the mixture out along the centre from end to end. Using the back of the spoon, push the mixture from the centre out to the sides of the baking tray until the whole sponge is about 2cm thick. Try to handle the mixture as little as possible.

Bake for 8 to 12 minutes until firm. Take out of the oven and leave to cool slightly while you place a piece of greaseproof paper on the work surface the same size as the baking tray.

Sprinkle caster sugar all over the paper.
Pick up the paper with the sponge on at two corners like you are hanging out the washing.
Place the sponge on top of the sugared paper. Move it around so it doesn’t stick. Leave between the two pieces of greaseproof until needed. This will stop it drying out.

When ready to serve –

Whip up the double cream adding a spoonful of icing sugar to sweeten if you like

Drain the cherries from their juice and roughly chop.

Peel the greaseproof paper away from the sponge. Sprinkle kirsch over the sponge.

Using a palette knife gently spread a layer of black cherry jam over the sponge. Spoon the whipped cream over the jam and gently spread to cover.

Sprinkle the black cherries over the cream. Holding onto the greaseproof paper underneath the sponge, lift two corners and fold over as tightly as possible. Peel the greaseproof paper away from the top of the folded sponge. Roll the sponge into a log shape peeling the paper off as you roll.

Cover the sponge with the greaseproof paper and store in the fridge until needed.

When ready to serve, peel off the paper and place onto a serving plate.

Sprinkle the top with icing sugar and decorate with chocolate shavings and fresh cherries.