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Strawberry Roulade
Dish: Swiss roll tin 23 x 33cm (13"x 9"), greased and lined with
baking parchment
Oven Accessory: wire shelf in lower position
Ingredients
4 medium egg whites
200g (7oz) caster sugar
5 ml (1tsp) cornflour
5 ml (1tsp) malt vinegar
5 ml (1tsp) vanilla extract
40g (1
) flaked almonds
1/2
Filling:
300ml (
pt) double cream, softly whipped
1/2
250g (9oz) strawberries, sliced
Cooking method
Preheat the oven on CONVECTION 150°C. Whisk the egg whites until stiff but not dry.
Slowly whisk in the sugar until the mixture is thick and glossy. Blend the cornflour, vinegar
and vanilla extract to a smooth paste, in a separate bowl and then whisk into egg whites.
Spoon into the tin and gently level the top. Sprinkle with flaked almonds. Place on wire
shelf and cook on CONVECTION 150°C for 30 mins. Remove meringue from oven and
cover with damp greaseproof paper. After 10 minutes remove greaseproof paper from the
meringue and turn out onto a sheet dusted with icing sugar and carefully peel off the lining
paper. Spread cream all over the meringue and scatter the strawberries on top. Roll up the
roulade from one of the short edges using the baking parchment paper to help you. Chill in
the fridge for 30 mins and then lightly dust with icing sugar before serving.
Desserts &
Baking guidelines
214
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