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Chocolate sponge roll with rhubarb recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in a delectable chocolate sponge roll with tangy rhubarb - perfect for any celebration!
Ingredients:
  • 4 Free Range Eggs
  • 110g caster sugar
  • 40.00 gm hot water
  • 75g self-raising flour
  • 20.00 gm cocoa powder
  • 400ml thickened cream, whipped
  • 125ml pimm's no 1 cup
  • 75g caster sugar
  • 1 bunch rhubarb, stems trimmed, cut into 5cm lengths
Instructions:
  • Preheat the oven to 180°C, then generously grease a 23cm x 32cm Swiss roll pan and line it with baking paper.
  • Whisk eggs and sugar with an electric mixer until light and fluffy and doubled in size, about 8-10 minutes. Fold in hot water using a large metal spoon. Sift flour and cocoa powder over the mixture, then fold until well combined. Pour into pan and bake for 10-15 minutes until a skewer comes out clean when inserted in the middle.
  • Lay a large piece of baking paper on a clean surface. Flip the warm sponge onto the paper. Peel off the top baking paper. Roll the sponge into a log using the paper as a guide. Let it rest for 10 seconds. Unroll the sponge, then roll it back up. Place on a wire rack to cool.
  • Prepare the poached rhubarb by combining Pimm’s or orange juice, sugar, and rhubarb in a saucepan over medium heat. Stir occasionally until the sugar dissolves, about 5 mins. Turn up the heat to medium-high and simmer until the rhubarb is tender, about 5 mins. Use a slotted spoon to transfer the rhubarb to a plate. Increase heat to high, bring the syrup to a boil, then reduce the heat to low and simmer until the syrup reduces by half, about 5 mins. Let it cool completely before serving.
  • Spread a generous amount of the cream over the unrolled sponge, making sure to leave a 2cm border at one end. Add two-thirds of the rhubarb on top and drizzle a small amount of the syrup. Carefully roll the sponge to enclose the filling, starting from the opposite end of the border. Transfer the roll onto a serving plate and finish by topping it with the remaining cream, rhubarb, and syrup.

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