RASPBERRY ROULADE
a light and fluffy cake with fresh cream with a twist rollded and ready to eat!
Provided by reeceyboy72
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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
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