BirminghamWorld editor Fionnuala Bourke attempts to make a summer roulade with the help of the Big Birmingham Bake team in Digbeth, Birmingham
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00:00 Okay, so what we are making here is a foam cake.
00:03 So that foam really comes from when you beat the eggs and the sugar together
00:07 and it becomes big, light and fluffy.
00:10 And then we slowly add that flour in.
00:12 And I prefer to fold it in rather than beat it in
00:15 so it doesn't deflate that foam.
00:17 Then you give it a nice spread on your big tray.
00:20 You bake it until it's baked and then you roll it while it's still warm.
00:25 It's important that you roll it while it's still warm
00:27 so it rolls and it doesn't crack.
00:29 So that's what we're going to try to do here.
00:31 See you!
00:33 I'm at the Big Birmingham Bake in Digbeth
00:38 which is a great British bake-off style experience.
00:42 It's a lot of fun, even if you're a hopeless cook like me.
00:47 Good, good, good!
00:56 So, well done to you all for starting, getting and finishing the product for your challenge.
01:02 I mean we've got some very good ones in front of me.
01:05 So I am going to be putting into your roulades.
01:07 Does anybody object?
01:09 Anybody not want it clean, sir?
01:11 I've almost got it.
01:13 And you are going to be able to have a taste.
01:14 I'm too prepared to go in, but you can have a taste here.
01:17 So I'm going to ask you, go one by one,
01:19 ask you any flavours, any inspiration for your roulades, okay?
01:24 - All right, so I'm gonna start off with this one.