‘Roulade Marquis’ Photography by Luksana
I cannot help but make this dessert in Spring – Summer, when there are many of fruits including with fresh raspberry is available out here, sometimes on sale. So today I have tried to make ‘ Roulade Marquis’ the recipe owner is Chef Michel Roux. He called it biscuit for this sponge cake because of the ingredients is just only egg and sugar. Watching his video inspire me to make fresh raspberry coulis and biscuit.
I made two batches of biscuit (a sponge cake) the first batch I baked for 8 minutes and second batch I baked for 9.5 minutes.
Frankly the 8 minutes baking a biscuit so moist and taste perfectly, light and easy to roll but sticky so it roll not as smooth as second batch that baked 9.5 minutes with more firm. I also dust enough of cocoa power both side it just coat like chocolate truffle.
I follow most of the recipe except First, I did not add potato flour because it is hard to find. I replace with 2 tablespoon of cool melted butter. Second, I did not dust parchment paper with all purpose flour but dust with cocoa powder. I also start with making raspberry coulis first, the outcome sauce is vivid the same as fruit itself and lots of seeds..then prepare whipped cream..and then whisk eggs yolk..egg white..for biscuit. To compare with ‘Almond and Orange Cake’ This ‘Roulade Marquis’ Takes more time. Best day to eat on the first day you bake. Next time I would like to do this style with marmalade.
- 1 tablespoon plus 1 1/2 teaspoons butter, room temperature, for baking sheet
- 1/4 cup all-purpose flour, for dusting (I replace this one with dutch cocoa)
- 3 medium egg yolks
- 1 3/4 cups confectioners’ sugar, plus more for dusting
- 4 medium egg whites
- 1/2 cup unsweetened cocoa (I use Dutch cocoa powder)
- 1 tablespoon plus 1 1/2 teaspoons potato flour (I did not use potato flour but replace with 2 tbsp of melted butter)
- 1 generous cup heavy cream
- 1 generous cup Raspberry Coulis
- 1 1/4 cups fresh raspberries
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter and flour parchment paper and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners’ sugar in a bowl until ribbons form; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners’ sugar and continue whisking until stiff peaks form.
- Whisk in one-third of the yolk mixture into the egg white mixture; fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated. Sift cocoa and potato flour into bowl; gently fold with a metal spoon until just combined.
- Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inch thick. Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
- Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners’ sugar until ribbons form; set aside.
- Carefully transfer cake to a large piece of wax paper. Using a pastry brush, brush 1/4 cup coulis over cake; using a serrated knife, carefully trim edges from all four sides. Using an offset spatula, spread cream over cake, leaving a 5/8-inch border all around; top with raspberries. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. Transfer cake to refrigerator and let chill 2 to 3 hours.
- Slice roulade crosswise and serve dusted with confectioners’ sugar and drizzled with coulis.