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Ingredients
| eggs: 4 (whites) |
| caster sugar (superfine): 6 oz |
| pure vanilla extract: 1 tsp |
| white corn flour: 1 tsp |
| raspberries: 12 oz |
| light whipping cream (fluid): 1 cup |
| powdered sugar (unsifted): 2 Tbl |
| almonds (whole): 2 Tbl |
Raspberry Roulade
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
- Fold in the vanilla essence and cornflour.
- Prepare a Swss Roll tin with baking parchment.
- Spread the meringue mixture in the Swiss Roll tin.
- Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
- Leave roulade in the tin overnight to cool.
- Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
- Turn roulade onto paper.
- Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
- Roll up the roulade ( lengethwise ) with the aid of the paper.
- Place on serving dish and sprinkle with the icing sugar.
- Decorate with toasted almonds.