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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe was given to me by a friend after she served it to me for dinner, and i went into transportations of delight. I had never made a roulade before and was surprised at how easy it actually was. Ingredients:
4 egg whites |
6 ounces caster sugar |
1 teaspoon vanilla essence |
1 teaspoon cornflour |
12 ounces raspberries |
1 cup whipping cream |
2 tablespoons icing sugar |
2 tablespoons toasted almonds |
Directions:
1. Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
2. Fold in the vanilla essence and cornflour.
3. Prepare a Swss Roll tin with baking parchment.
4. Spread the meringue mixture in the Swiss Roll tin.
5. Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
6. Leave roulade in the tin overnight to cool.
7. Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
8. Turn roulade onto paper.
9. Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
10. Roll up the roulade ( lengethwise ) with the aid of the paper.
11. Place on serving dish and sprinkle with the icing sugar.
12. Decorate with toasted almonds.
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