Grape roulade

Total time: 36m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 234 Kcal, 4g Protein, 23g Carbohydrates, 14g Fat


  • Sponge
  • 1 tbsp water, hot
  • 2 tbsp sugar
  • 3 egg yolk
  • 3 egg white
  • 1 pinch salt
  • 60 g white flour
  • Cream
  • 1 tbsp sugar
  • 3.3 dl full cream
  • Filling
  • 400 g white grapes, quartered, 3 tbsp set aside
  • 100 g white chocolate (e.g. Ragusa Blond), finely chopped, 2 tbsp set aside

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  • Sponge

    Beat the sugar, egg yolks and water using the whisk on a hand mixer until the mixture is light and fluffy. Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg white turns glossy. Sieve the flour, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Spread the sponge mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.
  • To bake

    Approx. 6 mins. in the centre of an oven preheated to 220°C. Remove the sponge, tip the cake and paper out onto a fresh sheet of baking paper, wipe the upper layer of paper with a damp towel and peel away carefully. Cover the sponge immediately with the upturned tray, leave to cool.
  • Cream

    Beat the cream with the sugar until stiff. Set aside ¼ of the mixture.
  • Filling

    Spread the whipped cream over the sponge, leaving a border of approx. 2 cm all round. Scatter the grapes and chocolate on top of the whipped cream. Roll up tightly from the narrow end. Cover the roulade with the reserved whipped cream, top with the reserved grapes and chocolate.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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