Strawberry Roulade
Ingredients:
6 egg whites
320g caster sugar
1/4 tsp white wine vinegar
1 tsp cornflour
50g ground almonds
Pinch of salt
300ml double cream
200g strawberries
15g flaked almonds
Method:
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Preheat the oven to 190C/fan 170C. Lightly grease and line a swiss roll tin.
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Add the egg whites to the bowl of a stand mixer, whisk on high until they hold stiff peaks, add the caster sugar a tbsp at a time, until all of the sugar has been incorporated. Fold in the vinegar, sifted cornflour, ground almonds and salt.
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Spoon the mix into the prepared tin and level with the back of a spoon.
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Bake for 8 mins, then turn the oven temperature down to 160C/140C fan for 18-20 mins, it should be just firm and feel slightly springy.
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Place a large sheet of parchment on the worktop and sprinkle over 1-2 tbsps of caster sugar. Turn the meringue out onto the paper.
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Score a line in the meringue roughly an inch away from one of the short ends but don't cut all the way through. Leave to cool for 10-15 mins while you make the filling.
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Whisk the cream until soft peaks form. Light crush roughly half of the strawberries and stir these through the cream.
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Spoon the filling onto the meringue and sprinkle over the remaining strawberries.
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Roll up the meringue starting from the scored end, use the parchment paper to help you roll the roulade, place on a serving dish seam side down and refrigerate for 30 mins approx.
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Lay the flaked almond out on a baking sheet and bake for 3-4 mins, until golden brown.
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Serve the roulade scattered with the flaked almonds and extra strawberries.