Slab Bakery

Easy Baking Ideas

I love baking, and have so many recipes I don’t know what to do with them. I’m including a selection of favourites below, all of which are straight forward, and taste amazing. So go ahead impress yourself with your baking skills!




Ready In:

1hr 30mins



Good For:

Impressing people, and pretending you’ve been at it for hours.

Indulgent Chocolate Roulade

Of all the desserts I make this is definitely one of the most popular, and guaranteed to impress. It does use sugar and eggs, which cant be substituted, but you can use a double cream substitute quite easily to avoid dairy.

I serve it with fresh raspberries


175 g 70% dark chocolate
5 eggs, separated
175g sugar
2tbsp warm water
300ml  double cream
100g raspberries (optional)

Top tip: use good quality chocolate at least 70% cocoa solids. Cooking chocolate is usually a lot lower than that. It makes a big difference to the flavour.



Step 1

Pre heat the oven to 175C , fan oven at 160 C
Line a swiss roll/ tray bake tin with baking paper. I use a 22cm x 23cm tin.

Put egg yolks and sugar in a mixer, and beat thoroughly until pale

Step 2

Melt the chocolate in a bowl, over a pan of hot water so it doesn’t get scorched

When its melted, add the hot water and mix in. Add the chocolate to the egg yolk mixture and beat until well blended.

Step 3

Whisk the eggs whites until really stiff, they should increase 3 x in volume.
Gently fold the egg whites into chocolate mixture.

Pour into the tin, and smooth it out, or tip the tin, so it  reaches all of the corners


Step 4

Pop into the oven for 15-20 minutes, until it’s firm to the touch.

Remove from the oven.

Put some grease proof paper on top, and then a damp tea towel on top of that. Leave it to go cold. This will help it roll well


Step 5

Make the filling by whisking the cream until think and will just stand in peaks. Crush the raspberries, if using, and gently fold into the cream.

Turn the roulade over, with the tea towel underneath , and remove from the tin. Remove the grease proof paper lining, then spread the cream mixture all over to within 2 cm of the (short) edge.

Lift the tea-towel, and grease proof paper at one end, and from the short edge, gently roll the sponge, and place is seam side down on your plate

More Recipes

Vegan Chocolate Muffins

Butternut Squash Soup